Serves 2 | 25 min

Ingredients for Sticky Sriracha Tofu

2 nests of instant vermicelli rice noodles (3 oz total)
½ a bunch of cilantro(about 1/2 oz)
1/2 an English cucumber(6 oz)
8 oz radishes
1 tablespoon rice wine vinegar
1-inch piece of ginger
2 tablespoons reduced-sodium soy sauce
12 oz firm tofu
6 oz shiitake mushrooms
3 tablespoons sriracha sauce
2 tablespoons runny honey
3 tablespoons unsalted roasted peanuts

Directions for Sticky Sriracha Tofu

  1. Soak a handful of wood chips according to the package instructions. Put the noodles into a bowl, just cover with boiling water and let sit to rehydrate for a few minutes, then drain and set aside. Pick the cilantro.
  2. Use a vegetable peeler to shave the cucumber into ribbons. Very thinly slice half the radishes. Toss both with the rice wine vinegar and a small pinch of sea salt in a large serving bowl. If using wooden skewers, soak them now. Light the grill (pages 16–19).
  3. Peel and finely grate the ginger into another bowl, then mix in the soy and 1 tablespoon of olive oil. Chop the tofu into generous 1-inch chunks, halve the remaining radishes and add to the bowl along with the mushrooms. Toss to coat, then thread onto skewers, alternating as you go.
  4. Drain the wood chips and place on the hot zone. Cook the skewers on the medium zone, lid on, vents open, for 10 minutes, or until cooked through, turning regularly. Mix the sriracha with the honey and brush over the skewers, cooking for a couple more minutes, or until sticky and beautifully charred. Toast the nuts in a metal sieve alongside, removing once golden, then toast the nuts in the remaining sriracha and honey mixture.
  5. Gently toss the noodles and cilantro leaves with the cucumber and radishes, then scatter on the sticky peanuts. Serve with the tofu skewers.

Excerpted from Grill by Jamie Oliver published by Appetite © Jamie Oliver Enterprises Limited (2026 Grill). Recipe photography: © David Loftus, 2026. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.