I am going to lose my Texan card for this post. At least I live in Austin, so tofu is acceptable, but… y’all, I made barbecue tofu for dinner the other night, and it was good.
I also served it with quinoa and sautéed chard on the side, which I realize is not standard barbecue fare… but neither is tofu. I used Rudy’s barbecue sauce, which we have a huge bottle of in the fridge, and it was good stuff. I like to use SprouTofu, which I can only find at the Whole Foods 20 minutes from our house, but which is well worth the trip. It tastes much better and has a better texture than any other tofu I’ve tried.
The best part of this meal is that it’s so easy to throw together. Other than pressing the tofu, which takes 30 minutes of non-active time, this is basically a 15-minute meal. The tofu fries while you put the quinoa on to boil and sauté the chard,* and then you simply toss the warm tofu with barbecue sauce, plate it all and serve it. Now that’s my kind of weeknight meal.
* In my case, I actually popped out to the backyard garden and harvested it, too!
- 1 pkg extra-firm tofu (I prefer SprouTofu)
- 1 Tbsp canola oil
- salt and pepper
- garlic powder
- ¼ cup barbecue sauce
- Slice the tofu into ¼-inch thick rectangles and place on a cutting board lined with several layers of paper towels. Cover with another layer of paper towels and set a heavy object (my favorite is a law school textbook or a cookbook) on top to press out the moisture. (You can also use a tofu press.)
- Heat the canola oil in a large skillet over medium-high heat until shimmering. Add the tofu slices carefully, working in batches. Sprinkle with salt and pepper and garlic powder. Cook for 5 minutes, or until golden brown on one side, and then flip and cook for an additional 3-5 minutes, until golden brown on the other side. Remove to a plate lined with paper towels and repeat with additional tofu.
- In a large bowl, toss the cooked tofu with the barbecue sauce.