Skillet Barbecue Tofu

This recipe browns thin tofu rectangles in a skillet, then coats them with a garlicky barbecue glaze. Pressing, drying, and searing the tofu before adding sauce are the keys to crisp edges; sauce added too early supplies moisture and encourages sticking instead of browning.

Yield: 4 servings
Prep time: 15 minutes
Press time: 20 minutes
Cook time: 15 minutes
Total time: 50 minutes

Equipment

• Tofu press, or plate and heavy skillet
• Clean kitchen towel or paper towels
• 12-inch nonstick or well-seasoned cast-iron skillet
• Small mixing bowl
• Flexible spatula or tongs

Ingredients

• 1 14-ounce block extra-firm tofu, drained
• 1 tablespoon cornstarch
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon fine salt
• 1 tablespoon neutral cooking oil
• 1/3 cup prepared barbecue sauce
• 1 small garlic clove, finely grated
• 1 tablespoon water
• 1 teaspoon apple cider vinegar

Method

1. Wrap the tofu in a clean towel and press for 20 minutes. If using a plate and skillet, keep the setup stable and use only enough weight to compress the tofu without breaking it.
2. Pat the tofu dry. Cut it into 12 rectangles about 1/2 inch thick. Mix the cornstarch, paprika, and salt, then coat all sides of the tofu lightly. Shake off loose starch, which can scorch in the pan.
3. In the small bowl, stir together the barbecue sauce, garlic, water, and vinegar. Set aside. The water loosens the sauce so it can coat before concentrating; vinegar prevents the glaze from tasting cloying.
4. Heat the skillet over medium-high heat for 2 minutes. Add the oil and swirl to coat. Arrange the tofu in one layer with space between pieces.
5. Cook undisturbed for 4 to 5 minutes, until the undersides are deep golden and release easily. Turn and cook the second side for 3 to 4 minutes. Brown the narrow edges for about 30 seconds each if desired. Reduce the heat if the starch darkens rapidly.
6. Lower the heat to medium-low. Pour in the sauce mixture and turn each piece to coat. Cook for 2 to 3 minutes, turning once, until the sauce clings in a shiny glaze and bubbles gently. Do not cook until dry or blackened because barbecue sauce can burn.
7. Remove from the heat and rest for 2 minutes before serving. The glaze will thicken slightly as it stands.

Ingredient Functions and Success Cues

Extra-firm tofu withstands turning, cornstarch creates a dry surface for browning, and oil transfers heat evenly. Smoked paprika echoes the barbecue flavor. Tofu is ready for sauce when both broad sides are golden and lift without tearing.

Troubleshooting and Substitutions

If tofu sticks, wait another minute before turning; a browned crust usually releases naturally. Crowding traps steam, so cook in two batches if the skillet is smaller. Arrowroot starch may replace cornstarch. Tamari barbecue sauce keeps the dish gluten-free when every label is checked. Firm tofu works but needs careful pressing and handling.

Storage

Refrigerate within 2 hours in a covered container for up to 4 days. Reheat to 165°F in a lightly oiled skillet. Freezing the finished tofu for up to 2 months is safe, but thawed tofu develops a chewier, more porous texture.