Serves 4
60 min
Barbecued Tofu
Recipe GLPR8ab7b1c064c38b
Crispy-edged tofu cubes glazed with a savory-spicy barbecue sauce infused with chile powder, creating a satisfying vegetarian sandwich filling or standalone protein. The tofu is pan-seared to develop a golden exterior, then tossed with the chile-enhanced barbecue sauce for a smoky, tangy finish.
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Ingredients
1 package (14 ounces) firm or extra-firm tofu, drained
1/2 cup barbecue sauce
1 tablespoon pure chile powder
Cooking spray
4 rolls, split (optional)
Directions
Remove tofu from its packaging and drain thoroughly. Wrap the block in several layers of clean kitchen towel or paper towels and set it on a plate. Place a second plate on top and weigh it down with a heavy object (such as canned goods or cast iron). Let sit for 10–15 minutes to remove excess moisture.
Once drained, cut the tofu block into 1-inch cubes.
In a small bowl, combine the barbecue sauce and chile powder. Stir until the chile powder is completely dissolved and the mixture is smooth.
Heat a large skillet or griddle over medium-high heat. Lightly coat the surface with cooking spray.
Working in batches to avoid crowding the pan, add tofu cubes in a single layer. Sear for 3–4 minutes per side until golden brown and crispy on the edges. Transfer cooked cubes to a clean plate.
Once all tofu is cooked, return it to the skillet or combine in a large bowl. Pour the chile-barbecue sauce over the tofu and gently toss to coat all pieces evenly. Cook for an additional 2–3 minutes, stirring gently, until the sauce heats through and coats the tofu.
If using rolls, lightly toast them if desired. Divide the barbecued tofu among the rolls or serve on its own with any remaining sauce spooned over top.
