Barbecued spicy peanut tofu

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5 min


4 servings

* PLUS Grilling Time: 10 minutes, Marinating Time: 15 minutes, Standing Time: 30 minutes


  • 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)

  • Calories
  • 144,
  • Protein
  • 12.3 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 9 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 332 mg.

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.