By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
122 cal · 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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
Comments
Tofu is readily available at Harris Teeter, Food Lion, Kroger, and Walmart, but this recipe is thin on detail and ingredient specificity. The core cost is modest—a block of tofu runs $2 to $3, barbecue sauce is a pantry staple, and rolls are cheap—making the final cost per serving around $2 to $3, though you'll need to source what type of tofu (silken, firm, extra-firm) and whether the barbecue sauce is homemade or store-bought. The 60-minute stated time glosses over active work: pressing tofu to remove moisture takes 15 to 30 minutes and is not optional if you want browning rather than steaming, so real prep is closer to 75 to 90 minutes. This is a low-fuss main for a weeknight family if you build in that press time, and the leftovers reheat unevenly—the tofu firms further and can turn rubbery on a second night, making it best served fresh.
Sign in or create a free account to add your review.
