Barbecue Tofu Steaks with Crunchy Slaw
In short: Thick tofu slabs glazed with a smoky maple barbecue sauce, grilled until sticky and charred, and served with a cool, crunchy cabbage slaw. It takes about 32 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 12 min
- Resting
- 20 min
- Total
- 32 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 295 kcal
Tofu takes a smoky glaze very well, because the pressed slabs soak up sauce and then caramelize on a hot grill. This version uses a quick barbecue glaze built from ketchup, maple syrup, cider vinegar and smoked paprika. A cool slaw of cabbage and carrot adds crunch and balances the sweetness. Cook the steaks on a grill, a ridged grill pan or under the broiler, and serve them with corn or potato wedges.
Instructions
- Lay the tofu slabs on a clean towel, cover with another towel and press with a heavy pan for 20 minutes. Pat them dry.
- Whisk the ketchup, maple syrup, vinegar, tamari, paprika, garlic powder and chili powder in a bowl. Set aside a third of the glaze for serving.
- Mix the cabbage, carrots and spring onions in a large bowl. Stir the mayonnaise, vinegar, maple syrup, salt and pepper together, pour it over and toss. Chill the slaw until needed.
- Heat a grill or ridged grill pan over medium-high heat and brush it lightly with oil. Brush both sides of each tofu slab with oil.
- Grill the tofu for 3 to 4 minutes without moving it, until grill marks form and it releases easily. Turn, brush the cooked side with glaze and grill for 3 minutes.
- Turn once more and brush the second side. Cook for 1 to 2 minutes until the glaze bubbles and chars at the edges.
- Serve the steaks hot with the slaw and the reserved glaze for dipping.
Tips
- Brush on the glaze only in the last minutes. The sugars in it burn quickly over a strong flame.
- No grill? Roast the slabs on an oiled tray at 230°C (450°F) for 12 minutes per side, brushing with glaze at the end, or use a cast-iron skillet.
Questions and answers
Can I marinate the tofu overnight?
Yes. Cover the pressed slabs with half of the glaze in a shallow dish and refrigerate for up to 12 hours. Wipe off the excess before grilling so it does not burn.
Why does tofu stick to the grill?
Usually the grates were not hot or oiled enough, or the tofu was turned too soon. Wait until grill marks form and the slab lifts easily with a thin spatula.
What goes well with barbecue tofu?
Grilled corn, baked potatoes, potato wedges or a tray of roasted vegetables all work. The slaw can also go inside a bun with the tofu as a sandwich.
How long does it take to make Barbecue Tofu Steaks with Crunchy Slaw?
About 32 min in total: 20 min of preparation and 12 min of cooking.
How many calories are in Barbecue Tofu Steaks with Crunchy Slaw?
About 295 kcal per serving, with 15 g of protein, 24 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 295 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 24 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sugar | 17 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
