Equipment
* optional
Ingredients
Tofu and Coating
- 400 g extra-firm tofu, drained
- 15 g cornstarch
- 3 g garlic powder
- 2 g smoked paprika
- 15 ml avocado oil
Tangy Glaze
- 60 ml barbecue sauce
- 15 ml tamari
- 15 ml water, room temperature
Nutrition (per serving)
Method
Wrap the extra-firm tofu block in a clean kitchen towel and place it in a tofu press, or set a heavy object on top, to drain excess moisture. Let it rest for 15 minutes.
Place the drained tofu on a cutting board and use a chef's knife to cut it into even slices, about one centimeter thick.
In a wide bowl, combine the cornstarch, garlic powder, and smoked paprika. Toss the tofu slices in this mixture until evenly coated on all sides.
Heat the avocado oil in a large skillet over medium-high heat, reaching approximately 190°C/375°F. Add the tofu slices in a single layer. Sear until golden brown and crispy, about four minutes per side. Ensure the tofu reaches an internal temperature of 74°C/165°F for optimal serving warmth.
While the tofu sears, use a whisk to mix the barbecue sauce, tamari, and water in a small mixing bowl.
Reduce the skillet heat to low. Pour the sauce mixture over the cooked tofu. Simmer and gently flip the slices with a spatula until the sauce reduces to a thick, sticky glaze.
Remove from heat and serve immediately. This dish pairs beautifully with collard greens, cornbread, or roasted sweet potatoes.
Chef's Notes
- Pressing the tofu is non-negotiable for achieving the best texture; removing excess water allows the tofu to absorb the savory tamari and tangy barbecue flavors.
- Tossing the tofu in cornstarch before searing creates a microscopic crust that helps the sticky glaze adhere perfectly to the slices.
- Keep a close eye on the skillet when reducing the glaze, as the sugars in the barbecue sauce can quickly cross from caramelized to burned.
Storage
Refrigerator: 4 days — Store in an airtight container. The crispy crust will soften over time.
Freezer: 1 month — Freezing alters the tofu texture, making it more porous and spongy, though the flavor remains intact.
Reheating: Reheat in a skillet over medium heat with a splash of water until warmed through.
