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On What is your favorite barbecue meal?


Bob Smith 3 years, 10 months ago

BBQ tofu? Might as well pour sauce on a dirt clod.

Leslie Swearingen 3 years, 10 months ago

Tofu tends to stick to grills, so prepare your barbecue with a non-stick cooking spray or by rubbing it with oil. Use firm, or if possible, extra-firm tofu, and always press your tofu well before grilling. You may also want to freeze and then thaw your tofu. This will allow the tofu to absorb more of the marinade flavors. Marinate your tofu in your favorite marinade for at least 30 minutes before grilling. I like to marinate tofu in a zip lock bag in the refrigerator overnight. You can use just about any barbecue marinade recipe that you like, or try a store-bought marinade. Have a favorite salad dressing? That will work well too! When marinating your tofu, even just a simple soy sauce, barbecue sauce or vinaigrette will do the trick. A marinade containing a bit of sugar is best, as it will caramelize and help the tofu get nice and crispy and crunchy on the outside, so add a bit of sugar, rice wine vinegar, honey or maple syrup to your marinade. Try experimenting with pre-flavored tofu in your grocery store. Look for Naysoya brand garlic and onion tofu or White Wave baked flavored tofu.


barbequed tofu

barbequed tofu by Leslie Swearingen

Tofu is like potatoes or spaghetti, no one would eat them without any flavoring. There are many different kinds of tofu, and the extra firm is for bbq and the like while the extra silky is way good for deserts. You can even slice the extra firm tofu, season it, dip it in beer batter and fry it to make an extra good side dish.

Garth Atchison 3 years, 10 months ago

Grilling is cooking food over an open flame. Barbecue is cooking food at a specific lower temperature for a longer amount of time to achieve maximum tenderness and smoke flavor. Sauce is optional.

Leslie Swearingen 3 years, 10 months ago

Yes they are totally different things, and I do know that, so I should have said grilled tofu because that is what the recipe is for, thanks for the reminder.

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