BBQ Tofu
Meat Alternatives
Sauces
Ingredients:
- 14 oz extra-firm tofu, pressed
- 1 tbsp cornstarch
- 2 tbsp neutral oil
- 1/2 cup BBQ sauce
- 1 tbsp lemon or lime juice
- 1/4 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1 tbsp fresh parsley or cilantro, chopped, for garnish
Equipments:
Features:
20 minutes or less
Gluten-Free
Meal Prep Friendly
Nut-Free
Nutrition:
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Break the pressed tofu into pieces by hand rather than cutting it with a knife — the rough, uneven edges crisp up far better in the pan than clean-cut cubes.
Salt: Can be left out, especially since most BBQ sauces are already well-salted.
Sugar: No added sugar beyond what's in the BBQ sauce itself — use a lower-sugar or sugar-free BBQ sauce to cut this down.
Oil: Can be reduced to just enough to coat the pan, or replaced with a light spray of oil, though some fat helps the tofu crisp properly.
Flour: The cornstarch coating can be left out, but the tofu won't crisp up quite as well without it.
Instructions:
- Prep the tofu: Break or cut the tofu into bite-sized pieces, then toss with cornstarch until evenly coated. Breaking it by hand gives rougher, crispier edges than cutting with a knife.
- Pan-fry until crispy: Heat the oil in a skillet over medium-high heat. Add the tofu in a single layer and cook undisturbed until golden and crispy on the bottom, about 3–4 minutes, then flip to crisp the other sides.
- Add the BBQ sauce: Reduce heat to medium. Add BBQ sauce, lemon or lime juice, salt, and pepper. Stir gently to coat all the pieces.
- Caramelize: Cook for 3–4 minutes, stirring occasionally, until the sauce thickens and lightly caramelizes onto the tofu.
- Serve: Garnish with parsley or cilantro and serve warm in bowls, sandwiches, tacos, or on its own.
Notes: Let the tofu cook undisturbed for the first few minutes before flipping — moving it too soon stops it from forming a good crust.
Tips: Any BBQ sauce works here, so use your favorite.
Storage: Leftovers keep in the fridge for up to 4 days; reheat in a dry skillet to re-crisp.
Swaps: Tempeh can be used in place of tofu for a firmer, nuttier bite.
Extra-firm tofu holds its shape and crisps up well, making it the perfect base for soaking up BBQ sauce. Cornstarch helps form a crispy exterior on the tofu. BBQ sauce brings the smoky, sweet, tangy flavor that defines the dish, while a splash of lemon or lime juice brightens it and cuts through the sweetness.
BBQ Tofu
Ingredients:
- 14 oz extra-firm tofu, pressed
- 1 tbsp cornstarch
- 2 tbsp neutral oil
- 1/2 cup BBQ sauce
- 1 tbsp lemon or lime juice
- 1/4 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1 tbsp fresh parsley or cilantro, chopped, for garnish
Equipments:
Features:
Why These Ingredients:
Extra-firm tofu holds its shape and crisps up well, making it the perfect base for soaking up BBQ sauce. Cornstarch helps form a crispy exterior on the tofu. BBQ sauce brings the smoky, sweet, tangy flavor that defines the dish, while a splash of lemon or lime juice brightens it and cuts through the sweetness.
Prep:
Break the pressed tofu into pieces by hand rather than cutting it with a knife — the rough, uneven edges crisp up far better in the pan than clean-cut cubes.
Instructions:
- Prep the tofu: Break or cut the tofu into bite-sized pieces, then toss with cornstarch until evenly coated. Breaking it by hand gives rougher, crispier edges than cutting with a knife.
- Pan-fry until crispy: Heat the oil in a skillet over medium-high heat. Add the tofu in a single layer and cook undisturbed until golden and crispy on the bottom, about 3–4 minutes, then flip to crisp the other sides.
- Add the BBQ sauce: Reduce heat to medium. Add BBQ sauce, lemon or lime juice, salt, and pepper. Stir gently to coat all the pieces.
- Caramelize: Cook for 3–4 minutes, stirring occasionally, until the sauce thickens and lightly caramelizes onto the tofu.
- Serve: Garnish with parsley or cilantro and serve warm in bowls, sandwiches, tacos, or on its own.
