Tasty Baked BBQ Tofu

This crunchy BBQ tofu baked in the oven turns plain soybean curd into an addictive snack even meat lovers won't be able to resist. When you bite through the crisp outer layer into the soft center, all wrapped in that sweet-smoky BBQ coating, you'll get a texture combo that makes you want just one more piece.

I still remember when I first whipped up this BBQ tofu for my doubtful family. I couldn't believe my eyes as they polished off the whole batch in minutes flat. These days, it's become our must-have Friday treat, alongside some homemade sweet potato fries and slaw for the ultimate comfort dinner.

Ingredients

• Firm tofu: Works as the main base that won't fall apart when you bake it
• Soy milk: Helps make a thick, smooth batter that makes the coating stick just right
• All purpose flour: Builds the foundation of our coating mix for that perfect crust
• Cornstarch: The magic powder that takes the crunchiness to another level
• Garlic powder: Gives a rich flavor without burning like fresh garlic might
• Onion powder: Works with the garlic to add a light sweet touch
• Cayenne pepper: Adds just enough kick to play off the sweet BBQ sauce
• Panko breadcrumbs: Deliver a next-level crunch that standard breadcrumbs just can't match
• Vegan BBQ sauce: Brings that perfect mix of sweet, smoky and tangy flavors we all crave

Step-by-Step Instructions

Prep the tofu:

Squeeze your tofu block for a full 30 minutes to get rid of extra water. This step can't be skipped if you want crispy not soggy results. A tofu press works best, but stacking a heavy pot on a plate works too. You'll know it's done when you see a puddle of water around it.

Create your breading station:

Turn your oven to 400°F and set up two bowls. In bowl one, mix the soy milk, flour, cornstarch, and all your spices until it's smooth with zero lumps. The mix should stick to a spoon but still drip off. In bowl two, put your panko with some salt and pepper.

Cut and coat the tofu:

Cut your dried tofu into half-inch thick triangles. The triangle shape gives you more edges to get crispy. Dip each piece into the wet mix, making sure it gets covered all over. Let the extra drip off before you move it to the breadcrumbs.

Perfect the breading technique:

Keep your fingers dry when handling the breadcrumb bowl and push the crumbs onto every part of your dipped tofu. Make sure it's fully covered with no bare spots. Put each piece on a paper-lined baking tray with space in between for air to flow.

First bake:

Bake your coated tofu for 20 minutes until you can see it turning golden and crisp. When you tap it with tongs, it should sound crunchy. This first bake sets up the coating and starts to build flavor as it browns.

BBQ coating magic:

Take out your baked tofu and put it in a bowl with your BBQ sauce. Toss it gently with a soft spatula, being careful not to scrape off the crunchy coating. Try to get an even coat of sauce that covers everything without making it too wet.

Final bake:

Put your saucy tofu back on the baking sheet and cook it 10 more minutes. This extra time lets the sauce get a bit sticky and really stick to your crispy coating. The edges should look darker and feel tacky but not wet.

Finishing touch:

Right before you serve it, brush a thin coat of fresh BBQ sauce over the hot tofu. This last layer adds shine and pumps up the BBQ flavor while keeping that awesome texture you worked for.

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I can't say enough about the panko breadcrumbs in this dish. After trying countless coatings over the years, nothing else gives you that amazing crunch factor. The moment that sealed it for me was when my tofu-hating nephew not only asked for seconds but wanted the recipe to take back to his college dorm. That's when I knew this combo was a winner.

Make It Your Own

What's great about this dish is how easy it is to change up. You can throw in a spoonful of nutritional yeast to the batter for a subtle cheesy flavor. If you like things spicy, double up on the cayenne or add some smoked paprika for more smoky goodness. Want your BBQ coating thicker? Just cook down your sauce for 5-10 minutes before you use it on the tofu.

Serving Suggestions

These BBQ tofu bites work in so many ways. Stick some toothpicks in them as a party snack with extra sauce for dipping, or make them your main protein alongside typical BBQ favorites like corn on the cob, slaw, and potato salad. They're also amazing stuffed in a toasted bun with some pickles and extra sauce for a hearty sandwich.

Perfect Pairings

The sweet tang of these BBQ tofu pieces calls for sides that work well with their strong flavor. Try a vinegar slaw for some fresh crunch and tang, or some cornbread for that sweet-savory mix. Drink-wise, go for a citrusy beer if that's your thing, or some plain iced tea with lemon if you don't want alcohol – both help cut through the richness.

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Follow these steps and you'll turn boring tofu into something your whole family will ask for again and again!

Frequently Asked Questions

→ Can I use different shapes for the tofu pieces?

For sure, you can go with squares or sticks instead of triangles. The cooking time stays the same no matter the shape, but try to keep all pieces about the same thickness so they cook evenly.

→ What can I substitute for soy milk in this dish?

You don't have to use soy milk. Other thick plant milks work too. Cashew milk and oat milk are great picks because they're creamy enough to make a good coating mix.

→ How can I make this dish gluten-free?

To make it gluten-free, swap regular flour for a gluten-free flour mix and use gluten-free breadcrumbs instead of panko. Just know they might not get quite as crunchy as the original version.

→ What BBQ sauce works best for this tofu?

Any vegan BBQ sauce you like from the store will do the job. If you want to make your own, the author has a vegan BBQ sauce you could try. Look for something with a nice mix of tang, sweetness and smoky notes.

→ How should I store leftover BBQ tofu?

Put any leftovers in a sealed container in the fridge and eat them within 3-4 days. They taste best hot and crunchy right out of the oven, as they'll get softer once stored.

→ Do I need a tofu press for this dish?

A tofu press is handy but not a must-have. You can drain tofu by setting it on a plate, putting another plate on top, and adding something heavy like a cooking pot. Let it sit for 30 minutes to squeeze out the extra water.