Killer BBQ Tofu

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Remember watching Doug on Nickelodeon? Remember the greatest band that never was, The Beets. Every time I make this dish I have their hit single “Killer Tofu” stuck in my head. I got this recipe from my friend Julia”s personal cook book while on a field trip to her apartment’s humble kitchen. All of her recipes are gems, and might I say, works of art.

Julia also gave me an amazing tofu-trick! Freezing the tofu, then thawing it gives it a spongy texture, allowing it to soak up lots of liquid (in this case some finger lickin’ BBQ).

Also, feel free to use wooden skewers and long strips of tofu to achieve a wonderful party snack. Just place the wooden skewers in the tofu as you arrange them on the baking sheet.

So here is the final recipe for the tofu:

-2lbs of tofu cut into 1/2 inch strips (frozen and thawed)

-2 tablespoons oil

-1/2 cup water

-2 tablespoons peanut butter

-1 tablespoon soy sauce

-1/2 teaspoon garlic

-1/4 teaspoon black pepper

Mix all ingredients but the tofu together, then Place the tofu on a cookie sheet with oil. Press the liquid mixture lightly into the tofu and bake at 350. Bake 15 minutes, flip, then continue the baking process for another 15 minute. Lather them up with some BBQ sauce (recipe below) and bake for another 10 minutes for some finger licking BBQ. The end result should look something like this…

Lip smacking BBQ sauce recipe:

-2 tablespoons oil

-1 medium onion

-2 cloves garlic

-1 cup tomato sauce

-3/4 cup brown sugar or sucanat

-1/2 cup mustard

-1/2 cup water

-1 tablespoon molasses

-1 tablespoon fresh parsely

-1 teaspoon allspice

-1 teaspoon crushed red pepper

-1/2 cup apple cider vinegar

-2 tablespoons soy sauce

Saute’ the onions and garlic in a medium sauce pan until translucent then add everything but the apple cider vinegar and soy sauce. Bring this to a boil and immediately reduce to a simmer. Add the remaining 2 ingredients and simmer for another 10 minutes.

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2 thoughts on “Killer BBQ Tofu

  1. What a great idea to freeze it! For years I have been trying to press it between a few heavy books to get all that liquid out, but freezing seems much easier. This looks delish!

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