We’ll say it—tofu isn't just for the vegetarians and vegans anymore. When you do it right, it can compete with BBQ classics like brisket, short ribs, and grilled chicken. Serve it with classic BBQ sides like potato salad and coleslaw, or sandwiched between a squishy burger bun. Not feeling the backyard vibes? BBQ tofu is just as delicious made on a grill pan and served over rice with steamed broccoli. Who needs meat?
The BBQ sauce:This recipe includes a quick, homemade gochujang BBQ sauce, but feel free to use 1 cup+ of your favorite store-bought BBQ sauce instead. Whichever you go with, make sure to reserve some to brush over the top of your tofu “steaks” once they’re off the grill.
The tofu:Speaking of tofu, we know it can be a little tricky to handle if you’re unfamiliar with it. Start by checking out our guide on how to cook tofu for some of the basics (like how to drain it, to press or not to press? etc.), then grab a pack of firm or super-firm for this recipe. No matter how you slice it, the tofu will be delicious, but if you want to cut the steak-like planks as we did, here's how to do it: Place one block of tofu on a cutting board with a short side facing you. Slice each block vertically three times to create four planks. Repeat with the second block of tofu for eight planks total.
Storage:This BBQ tofu is a great option for weekday meal prep since it will keep in an airtight container for up to a week in the fridge. Try experimenting with other sauces here too to keep your meals feeling extra fresh.
Made this? Let us know how it went in the comments below.
Yields: 4 servings
Prep Time: 10 mins
Total Time: 40 mins
(14-oz.) blocks extra-firm tofu, drained
ketchup
unseasoned rice vinegar
molasses
dark brown sugar
gochujang
low-sodium soy sauce or tamari
toasted sesame oil
garlic powder
onion powder
Kosher salt
Freshly ground black pepper
vegetable oil, plus more for grill