Barbecue tofu? You bet, says Toronto food consultant Jenny Koniuk. We were surprised at how good and simple her recipe is. We adapted it slightly.
Barbecued spicy peanut tofu
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- 500-g pkg extra-firm or firm tofu
- 1/2 cup bottled spicy peanut sauce , preferably light
- 2 tbsp vegetable oil , optional
- Remove tofu from package and pat dry. Wrap in a clean tea towel and place on a plate. Cover with a second plate and top with a heavy object, such as a large can of apple juice or cast-iron frying pan. Let stand for 30 minutes to remove excess liquid. Unwrap tea towel and pat tofu dry.
- To prevent tofu from falling through barbecue grill, cut into large enough pieces to suit your grill or use a greased vegetable rack. We found cutting tofu into 1-1/2-inch (3.5-cm) cubes works well. In a medium-size bowl, toss peanut sauce with oil, if you like. (Oil keeps tofu moist.) Add tofu and toss to coat. Marinate at room temperature for 15 minutes.
- Meanwhile, grease grill and preheat barbecue to medium-high. Remove tofu from peanut sauce, saving sauce in bowl. Place tofu on grill and barbecue, turning once, until tinged with dark brown marks and heated through, from 5 to 6 minutes per side. Use remaining peanut sauce in bowl as a dipping sauce.
Nutrition (per serving)
- 12.3 g,
- 6 g,
- 9 g,
- 0.4 g,
- 332 mg.