Holy smokes, you guys, this Glazed Barbecue Tofu is perfection. It has the ideal smokey flavor that comes with a traditional barbecue dish, with none of the carcinogenic concerns associated with eating barbecued meat! This recipe includes some crushed red pepper flakes to give it an extra kick, and fresh ginger provides the perfect tang. I love plating this dish with steamed collard greens for a Southern touch and added nutrient-dense veggies!
Recipe from @jessicaseinfeld
1 (14-ounce) package extra-firm or firm tofu, drained
¼ cup low-sodium tamari
2 T of your favorite vegan barbecue sauce
3 T water
1 T unseasoned rice vinegar
2 tsp toasted sesame oil
2 T grated peeled fresh ginger
¼ tsp crushed red pepper flakes
extra virgin olive oil, for frying
⅔ cup potato starch
1 scallion (white and light green parts), thinly sliced
1 T toasted sesame seeds
Start by cutting the tofu into 1-inch cubes. Place between several layers of paper towels and weigh down with a sheet pan to absorb the extract liquid. In a small bowl combine the tamari, barbeque sauce, water, rice vinegar, sesame oil, ginger, and red pepper flakes.
In a large nonstick skillet, cover the entire skillet with olive oil over medium-high heat.
Add the potato starch in a medium bowl and then toss in the tofu pieces to coat. Shake off any excess potato starch and add the tofu, one by one, to the oil. Cook the tofu for 4-5 minutes on each side, until a light golden crust forms.
Transfer to a plate with a paper towel and dry off any excess oil. Wipe the skillet and return to medium heat. Add in the sauce and once it starts to simmer, add in the tofu and coat with the sauce.
Top with the scallions and sesame seeds and serve over sprouted brown rice & roasted Brussels sprouts. Enjoy!