Lee Kum Kee and Smokin Lotus Rib and Tofu

Lee Kum Kee is collaborating with Rosie Chik of Smokin’ Lotus, a street food company, that has a regular slot at Kerb in London (King’s Cross and West India Quay) – she has created some recipes ideal for al fresco eating and barbecues. Here are two of them with more to follow.

Rosie was born in London and raised in China and the US and her culinary style is a blend of Oriental flavours mixed with the precision smoking techniques of the Deep South, using top quality ingredients sourced from the UK and abroad. A life-long Lee Kum Kee fan, the authentic sauces form the basis of her marinades, dipping sauces and dressings.

Smokin’ Lotus’ Barbecued Rib of Beef with a hot & aromatic dipping sauce

‘Two of my favourite things are a BBQ and a Sunday roast, so I thought why not combine the two… The rib of beef is a showstopper and will make the perfect centrepiece to any BBQ. To top it off, beef and oyster sauce are one of my favourite combinations’ – Rosie Chik of Smokin Lotus.

Serves: 4-6
Smokin lotus ribPreparation time: 10 minutes (plus marinating time)
Cooking time: 40-45 minutes


• 1 Rib of beef (also known as Prime Rib) 1.8kg

• 2 tbsp Lee Kum Kee Premium Dark Soy Sauce
• 2 tbsp Shaohsing rice wine
• 30g fresh ginger, thinly sliced
• 4 large cloves garlic, sliced
• Freshly ground black pepper

• 4 tbsp Lee Kum Kee Premium Oyster Sauce
• 2 tsp Lee Kum Kee Chiu Chow Chilli Oil
• 2 tsp freshly grated ginger


1. Mix all the marinade ingredients together and coat the beef. Leave the beef to marinate in the fridge for at least 2 hours or up to 24.

2. To prepare the glaze mix all the ingredients together. Leave to the side until needed.

3. Remove the beef from the fridge and leave for 1 hour to come to room temperature whilst preparing the BBQ.

Prepare your BBQ with 2 cooking zones, one high direct heat and a cooler indirect heat zone. If you are using charcoal makes sure they are fully lit and all the flames have died down. If you are using gas, you can use the temperature control to lower the heat and mimic the indirect heat zone.

4. Brush all the pieces of garlic and ginger off the beef and discard. Cover the beef with black pepper and place on the hot zone of the BBQ and cook for approx. 5 minutes on each side. Repeat this process until the beef is a lovely golden brown on every side. Make sure you sear the bone and fat as well as the meat. Now move the beef to the cooler area of the BBQ and cook for 10 minutes, then turn; do this until the beef is cooked to your liking. This will take approx. 40 minutes (depending on how hot your BBQ is).

5. Using a temperature gauge you can assess how well done the beef is as indicated on the chart:
Rare: 50°C
Medium rare: 55°C
Medium: 60°C
Medium well: 65°C

6. Once your beef has reached the desired internal temperature, coat it all over with the glaze and sear on all sides on the high heat zone for a few minutes, until slightly charred. Take off the BBQ, place on top of a board and cover with foil, allow it to rest for 10 minutes, before carving.

7. If you don’t want to use the BBQ to cook your beef then you can cook your rib of beef in the oven instead. Take your beef out of the fridge an hour before cooking and pre-heat your oven to 220F/gas mark 7. Roast for 20 minutes and then turn down your oven to 160F/gas mark 3. Cook for approximately 60 to 80 minutes till your beef is cooked the way you like it. Just before your beef is done, cover it with some of the glaze and return to the oven for 5 minutes. Allow to rest before carving.

8. To serve cut the meat off the bone and then slice at an angle. Either pour over the remainder of the sauce or serve it as a dipping sauce on the side.


Smokin’ Lotus’ Barbecued Spicy & Garlic Tofu

‘I personally love spicy food, especially with tofu! This spicy, smoky tofu is a great alternative to meat for any BBQ’ – Rosie Chik of Smokin’ Lotus.

Serves: 4-6
Preparation time: 10 minutes (plus pressing time and marinating time)
Cooking time: 10 minutes

smokin tofu


• 2 packs extra firm tofu approx. 396g each
• Oil, e.g. veg, sunflower, rapeseed

• 2 tbsp Lee Kum Kee Sweet Soy Sauce
• 2 tbsp Lee Kum Kee Pure Sesame Oil
• 2 medium cloves garlic, grated or crushed
• 2 tbsp grated fresh ginger

• 2 tsp Lee Kum Kee Sweet Soy Sauce
• 2 tbsp Lee Kum Kee Chilli Garlic Sauce

To serve:
• Cucumber, mint, soft buns and salad leaves


1. Cut the tofu into 1cm slices. Lay a clean tea towel on a board, place the tofu on top then cover with another clean tea towel. Place a second board on top with a weight, e.g. cans, and leave for 1 hour. Alternatively use 3-4 pieces of paper towel.

2. In a shallow dish mix all the marinade ingredients together, add the tofu, turn to coat both sides then allow to marinate for 30 minutes or overnight if preferred.

3. To cook, light your BBQ. If you are using charcoal make sure they are fully lit and all the flames have died down. Take the tofu out of the marinade and brush each side with a little oil. Place the tofu on the hottest part of the grill and cook for 2 minutes before turning. Cook on the other side for 2 minutes or until slightly charred.

4. Mix the glaze then brush onto the BBQ tofu slices before serving. Arrange slices of cucumber and mint leaves on the soft buns, adding the bbq tofu and topping with salad leaves.

Tip: If it’s not BBQ weather, cook the tofu on a lightly oiled griddle pan.