Tofu Bbq

This Tofu BBQ recipe transforms firm tofu into a savory, smoky delight by pairing it with a complex, slow-cooked barbecue sauce. The sauce blends the sweetness of brown sugar and Indonesian sweet soy with the heat of Thai chili and the depth of Worcestershire and Dijon. Reduced champagne adds a subtle acidity that cuts through the richness, while caramelized onions and ginger provide aromatic warmth. Perfect for grilling or baking, this dish offers a satisfying, meat-free main course that is just as flavorful as traditional BBQ. It&# 226;ÂÂs an excellent choice for weeknight dinners, potlucks, or anyone looking to elevate plant-based eating with bold, comforting flavors.

Cooking Method: Grilling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 2307.4

Description

This Tofu BBQ recipe transforms firm tofu into a savory, smoky delight by pairing it with a complex, slow-cooked barbecue sauce. The sauce blends the sweetness of brown sugar and Indonesian sweet soy with the heat of Thai chili and the depth of Worcestershire and Dijon. Reduced champagne adds a subtle acidity that cuts through the richness, while caramelized onions and ginger provide aromatic warmth. Perfect for grilling or baking, this dish offers a satisfying, meat-free main course that is just as flavorful as traditional BBQ. It&# 226;ÂÂs an excellent choice for weeknight dinners, potlucks, or anyone looking to elevate plant-based eating with bold, comforting flavors.

Ingredients

1 bottle Champagne
1 cup Crystallized ginger
2 shallots Chopped
1/2 bottle Indonesian sweet soy sauce -- (10 oz.)
1/2 bottle Thai sweet chile sauce -- (12 oz.)
48 ounces Cattleman's BBQ sauce
1/2 cup Brown sugar
3 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
2 cups Yellow onion -- large dice
2 whole Lemons -- cut in 1/2

Directions

1
In a heavy-gauge sauce pot, combine the Champagne, crystallized ginger, and chopped shallots.
2
Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer until the liquid has reduced by half, about 15-20 minutes.
3
Stir in the Indonesian sweet soy sauce, Thai sweet chile sauce, BBQ sauce, brown sugar, Worcestershire sauce, Dijon mustard, and diced yellow onion.
4
Add the lemon halves to the pot and bring the sauce back to a simmer.
5
Reduce heat to low, cover partially, and let the sauce simmer gently for 2 hours, stirring occasionally to prevent sticking.
6
Remove the pot from heat and discard the lemon halves.
7
Strain the sauce through a fine-mesh sieve into a clean bowl or container to remove solids.
8
While the sauce simmers, press firm tofu to remove excess water, then cut into slabs or cubes.
9
Grill or bake the tofu until golden brown on all sides.
10
Brush the cooked tofu generously with the warm BBQ sauce and serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2307.4kcal

% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.4g2%
Cholesterol 12.0mg4%
Sodium 12404.5mg517%
Total Carbohydrate 567.5g190%
Dietary Fiber 10.7g43%
Sugars 481.4g
Protein 14.7g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate the leftover sauce in an airtight container for up to 1 week. It can also be frozen for up to 3 months.

Vegan Adjustment: Ensure the Worcestershire sauce used is vegan-friendly, as traditional versions contain anchovies.

Tofu Tip: For best results, use extra-firm tofu and press it for at least 20 minutes before cooking to ensure it holds its shape and absorbs the sauce better.

Variation: If you prefer a thicker glaze, simmer the strained sauce uncovered for an additional 10-15 minutes before serving.

Keywords: tofu, bbq, vegetarian, vegan, grilled, glazed, smoky, sweet, spicy, plant-based, barbecue, main course, dinner, soy sauce, ginger, onion, champagne, chili, dijon, slow cooked

Read it online: https://www.chefs-mate.com/recipe/tofu-bbq/