Grilled Carolina Gold BBQ Tofu Skewers
The secret to making good tofu is to freeze it and let it defrost. When the ice melts out of a frozen block of tofu it leaves little pockets behind. The little pockets act like sponges, absorbing whatever tasty marinade you sit your tofu in. And, as a bonus, it’s incredibly easy to press the water out of defrosted tofu, and you need to get the water out of tofu both to make it more flavorful and to make it easier to cook. If you don’t have an overnight to freeze and defrost, lay tofu on a draining rack lined with several layers of paper towels, top with more paper towels, and cover with a baking sheet. Then place heavy cans or pans on the baking sheet so their weight will help with the draining. Or, get a tofu press.
This recipe is perfect for the vegetarians and vegans at the barbecue, or for anyone who wants to enjoy classic barbecue flavors while they expand their meatless repertoire. Serve with Carolina Gold Sweet Potato Dipping Sauce.
1 block extra-firm tofu, pressed and dry
2 Tablespoons Carolina Gold BBQ Rub
2 Tablespoons apple cider vinegar
1/4 to 1/2 cup apple cider
2 Tablespoons maple syrup
1 teaspoon toasted sesame oil, optional
1. Cut pressed tofu into large-ish cubes, approximately one inch square. Try to keep them all roughly the same size so they cook evenly.
2. Put tofu and all other ingredients in a zip-top bag. Turn the bag over a few times to make sure tofu is covered in marinade. Let it sit for at least 30 minutes.
3. Heat up the grill. Remove tofu from marinade; discard any leftover marinade.
4. Thread skewers with 4-5 pieces of tofu each, until all tofu is skewered.
5. Place skewers on hot grill and cook 5-8 minutes, until tofu squares are deeply seared. Flip once, nudging the tofu off the grill with a spatula if it sticks. Sear the other side.
6. Serve.
