If you follow this blog you know that I have made BBQ tofu before. So, what makes this "ultimate?" Good question! It's all about the method. I noticed that freezing tofu makes it rather like a sponge; much more able to soak up sauces. So, I thought I would try freezing the tofu in BBQ sauce, thawing it, then throwing it on the grill. The experiment was a success--full of flavour and with a great texture. It does takes some planning to make this dish, so consider throwing a few batches in the freezer at the beginning of the week.INGREDIENTS
- 1 pkg firm or extra firm tofu, sliced into 8
- 1 recipe Sweet and Sticky BBQ sauce (but finely dice the onions)
METHOD
1. Bring ingredients for BBQ sauce to bubbling in a saucepan. Add tofu, then reduce heat and simmer, uncovered, for 10 mins.
2. Remove tofu and place in a Pyrex dish (or whatever you use to freeze stuff). Cover with sauce, cover, and place in the freezer. Let freeze completely.
3. The day before you want to eat said tofu, place in the fridge to thaw. Or, just thaw in the microwave before grilling.
4. Grill tofu on a hot grill 3-4 mins per side, then rotating 90 degrees and repeating. Baste regulalry with the BBQ sauce. If you like, set aside some sauce and thicken in a saucepan on the stove, then slather over the grilled tofu.
4. Grill tofu on a hot grill 3-4 mins per side, then rotating 90 degrees and repeating. Baste regulalry with the BBQ sauce. If you like, set aside some sauce and thicken in a saucepan on the stove, then slather over the grilled tofu.
