Brown Sugar BBQ Tofu
This recipe pairs crispy tofu with a deliciously sweet and smoky BBQ sauce. It’s absolutely delicious, especially when paired with a grain or veggie.
Ingredients
Crispy Tofu
- 1 (14-16 oz [396-453 g]) block extra firm tofu (frozen and defrosted [if desired], pressed, and chopped into cubes)*
- 1/3 cup (40 g) cornstarch
- 1/4 cup (60 ml) cooking oil of choice
Sauce
- 1 1/2 tbsp (11 g) cornstarch + 1 1/2 tbsp (22 ml) water
- 1/2 cup (128 g) BBQ sauce
- 1/4 cup (55 g) packed brown sugar
- 2 tbsp (30 ml) soy sauce (or gluten-free tamari)
- 1 1/2 tbsp (22 ml) Worcestershire sauce
- 1/2 tsp red pepper flakes
- 1/2 tsp paprika
- 1/2 tsp black pepper
- Salt to taste
Instructions
Make the crispy tofu
- Cut the pressed tofu into small cubes.
- Place into a large mixing bowl and add the cornstarch.
- Gently shake around so that all the pieces are coated in cornstarch (alternatively you can coat each piece separately).
- Heat the oil on a non-stick large frying pan over medium-high heat.
- Place each piece of tofu in the pan.
- Allow them to crisp on the bottom side, and then flip them around and allow to crisp on every side.
Meanwhile, make the sauce:
- In a small bowl, whisk together cornstarch and water.
- In a large sauté pan over medium-high, add the remaining ingredients.
- Cook, whisking often, until the sauce begins to boil. Whisk in the cornstarch. Cook until the sauce is thick and sticky.
- Add the tofu to the sauce and stir until well coated. Add salt to taste.
- Serve! This is delicious with steamed broccoli, rice, or served in a veggie bowl.
Notes
For a more "meaty" texture, freeze the tofu overnight, then defrost it before pressing. You can freeze and defrost the tofu twice for the best texture. Be sure to press out the water before using. Head to this blog post for tutorial on how to press tofu.