Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

Tofu is cholesterol-free, low in fat, high in protein and calcium – and has been around for hundreds of years in Asian cuisine, made from coagulated soya bean milk.

A tofu steak is just the sort of thing a vegan would bring to a barbecue. And why not compared to the cost of a real steak? But the thing is…real men don't eat tofu do they?

If my teenage son can sing its praises after first exclaiming the heading for this story, then perhaps everyone should at least try it once in their life – so put it on your bucket list.

I can promise you this, a thick tofu steak with a caramelised marinade served with Asian greens and noodles, or a simple salad, is truly one to remember.

There is something sublime about the texture of the silky interior with a dark soya/ginger and garlic crust.

Technically, it's not the sort of steak you would serve fries with but mushrooms would go extremely well with it.

Try them oven-baked and finish with some balsamic vinegar and pomegranate molasses.

This week's recipe is from the Asian section of my home pantry and tofu is available at most supermarkets.

Tofu steak

180-200g firm tofu

½ cup dark sweet soya sauce

¼ cup rice wine vinegar

2-3cm chunk ginger, finely chopped

2-3 cloves garlic, finely chopped

3-5 large flat mushrooms

¼ cup olive oil for cooking

Salt and pepper

4 Tbsp balsamic vinegar

4-5 Tbsp pomegranate molasses

Method

Drain the tofu, then marinate in the soya sauce, ginger, garlic and rice wine vinegar for a least four hours, or even overnight so the flavours are absorbed. I often use the package the tofu came in to marinate it.

For the mushrooms, lay them on an oven tray sprinkle with oil, balsamic vinegar, salt and pepper, and slowly bake at 120 degrees Celsius for about 45 minutes until nicely cooked.

Remove from oven and douse with the pomegranate molasses.

Once the tofu has marinated remove and reserve the liquid.

Cook the tofu in a non-stick fry pan for a few minutes on each side, then add the marinade to the pan with a little water to make a sauce for glazing.

Serve with the mushrooms and a crisp salad. Enjoy!