Folami’s BBQ Tofu
- Total Time
- 30 minutes, plus drying
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound extra-firm tofu, cut into ½-inch slices
- 1tablespoon vegetable oil
- 1tablespoon unsalted butter or vegan butter
- 1tablespoon tamari
- ½cup barbecue sauce
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
200 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 10 grams protein; 633 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Two and a half hours before serving, start drying out the tofu: Place the slices in a single layer between clean, dry dish towels or double layers of paper towels. Press to remove water from the tofu, and let stand for 2 hours, replacing the soaked towels once or twice, until there is very little water left in the tofu. (You can press and dry the tofu quickly, and use it immediately, but it will be less crisp.)
- Step 2
Heat a broiler to its highest setting. Heat a large skillet over medium and add the oil and butter, swirling to cover the bottom. Pour the tamari into a small, shallow dish. Press the tofu one last time. Quickly dip both sides of a single slice in the tamari and place it in the skillet. (Be careful as the liquid may lead to hot pops from the oil.) Repeat with the remaining tofu slices and tamari.
- Step 3
Cook until the tofu gets the same beautiful golden brown on both sides, 2 to 3 minutes per side. While the tofu browns, spread half of the barbecue sauce on a small rimmed baking sheet. Transfer the tofu to the barbecue sauce on the sheet, then cover with the remaining sauce. Broil, turning once, until the sauce thickens and bubbles, 2 to 3 minutes per side. Serve hot.
Tip
- Scale up the proportions to prepare as many pounds of tofu as you’d like.
Private Notes
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Cooking Notes
Karen
Just saying I'm a regular tofu cook & FIRMLY suggest when ever cooking tofu 1st. & foremost freeze it in the tub till frozen through & when you want to do this or most any other recipe, place in fridge for a day or 2 till thawed! Poke hole in plastic, drain then cut plastic off. Press w'hand in container tp squeeze out water, then slice into half & press between each hand. Freezing changes the texture, making it somewhat 'meat like' and when pressed it absorbs other liquids that add flavor.
Karen
PS....I ran out of room above...it also helps to avoid the nuisance of 'short-dated' tofu...keeps in freezer for forever but always there when you want it! No more finding it long past it's date in back of 'fridge!
Amy C
You can also get a lot of the water out of a block of tofu by microwaving it for 5 minutes on high. This was a game-changer for me. If you use a large pyrex measuring cup, it's easy to pour the liquid off. Be careful not to handle the tofu right out the the microwave, though. It will be screaming hot, but cools down fairly quickly. Once cool, toss in whatever marinade you're using. I find it is able to take up the marinade well since so much water has been removed.
Ian
A good, easy tofu recipe that I have made a few times. A little one note, but still very tasty over rice.
Judybird
Additions: 2 Tablespoons fresh ginger Toastwd Sesame oil Crushed red pepper flakes.
Joanne
I've already commented on this recipe but am back to highly recommend using the NYT Gochujang BBQ Sauce recipe for it. https://cooking.nytimes.com/recipes/1023188-gochujang-bbq-sauce A mainstay in my veggie family (omit bacon from BBQ sauce recipe). Always a big hit as the vegan/veggie option at a gathering where others are having meat-based barbecue. Serve with coleslaw and buns.
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