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 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 40 mins
- Cal/Serv:
- 327
Ingredients
- 2
(14-oz.) blocks extra-firm tofu, drained
- 1/2 c.
ketchup
- 1/4 c.
unseasoned rice vinegar
- 3 Tbsp.
molasses
- 2 Tbsp.
dark brown sugar
- 1 Tbsp.
gochujang
- 1 Tbsp.
low-sodium soy sauce or tamari
- 1 Tbsp.
toasted sesame oil
- 1/2 tsp.
garlic powder
- 1/2 tsp.
onion powder
Kosher salt
Freshly ground black pepper
- 1 Tbsp.
vegetable oil, plus more for grill
Directions
- Step 1Cut each block of tofu lengthwise into 4 “steaks.” Arrange tofu steaks on a double layer of paper towels on a cutting board or rimmed baking sheet. Top tofu with 2 more layers of paper towels, then place a baking sheet on top. Top baking sheet with a heavy skillet. Let sit at least 15 minutes or up to 1 hour.
- Step 2Meanwhile, in a small pot, combine ketchup, vinegar, molasses, brown sugar, gochujang, soy sauce, sesame oil, garlic powder, and onion powder; season with a pinch of salt and several grinds of black pepper. Bring mixture to a simmer over medium-high heat, whisking often. Reduce heat to medium-low and continue to simmer, whisking often, until slightly thickened, about 4 minutes. Transfer to a small bowl and let cool slightly.
- Step 3Prepare a grill for medium-high heat; clean and oil grates. Brush tofu steaks all over with vegetable oil; season with salt and black pepper. Grill tofu, flipping halfway through, until slightly firmer and lightly charred grill marks appear, 3 to 4 minutes per side.
- Step 4Generously brush tops of tofu with BBQ sauce and arrange sauce side down. Brush tops with more BBQ sauce and cover grill. Continue to grill until sauce is slightly set, 2 to 3 minutes more.
- Step 5Transfer tofu to a platter. Serve with remaining sauce alongside.