Korean BBQ tofu and duck breast

Place a block of firm tofu in a sieve over a bowl and allow to drain to 10 minutes.

Meantime make the Korean BBQ sauce marinade:

Whisk 3 tbsp. soy sauce 1 tbsp. rice vinegar 3 cloves garlic, minced fine and crushed, half a red chilli fine diced,  2 tbsp. ketchup, hoisin sauce or barbecue sauce 1 tbsp. maple syrup 1 tsp. sugar 1 tbsp. sesame oil, 2 tsp. hot sauce, or to taste.

 

Pat the tofu dry with kitchen towels. Cut the tofu into cubes.

Place the tofu and 2 duck breasts in different shallow containers and cover both with marinade for at least 20 minutes.

Pre heat the oven to 180 fan.

Bake the duck breast in the top of the oven on a trivet over a dish to drain excess fat for 30 minutes and bake the tofu on the shelf below in a lightly grease baking sheet turning after 20 minutes alongside half a large flat mushroom.

For lightly crisped tofu not soft and squishy, but not charred, bake without the marinade. For a softer version bake in the marinade.

Serve the tofu and mushroom on a bed of rinsed spinach with the duck breasts to the side with or without the marinade. I prefer with.