Vegetarian Barbecued Tofu
Grilled Bean Curd Complements Barbecued Veggies
Roasting vegetables and tofu on the barbeque is an easy way to prepare a summer meal for vegetarians; especially those who miss grilling meat.
Working with Tofu
Tofu is iconic when it comes to vegetarian cookery. Despite a recent surge in popularity, tofu is still perceived by some as a tasteless "brick". But cooked properly - and without the expectation that is will taste like meat - tofu makes a delicious vegetarian main course.
Being a flavour "sponge" is a good thing. Like the jawbreaker stolen by the girl in Willy Wonka and the Chocolate Factory, tofu can be transformed into every part of a full meal - from appetizer to beverage to dessert.
Tofu is a blank canvas. Once you get used to the subtle flavour, it can even be eaten plain or fried in a touch of oil - but that's not much of a recipe. How about something a bit more flavourful?
Complete a meal of Barbecue Tofu with Grilled Corn and Spuds on the Barbie for an al fresco dinner without turning on the stove.
Barbecue Tofu Recipe
Serves 4.
Preparation/Marinading Time: 30 minutes+
Cook Time: 10 minutes
Ingredients:
- 1 brick extra-firm or firm tofu. Tofu that comes in vaccuum-packed plastic is more sturdy than those packed in water
- Marinade: homemade marinade, sauce, or rub is fine. Match the marinade to the rest of the meal. For example, if having potatoes, use barbecue sauce. Try a jerk sauce or a good curry paste rubbed in with bare hands. If all else fails, splash on some soy sauce and balasmic vinegar, or hoising sauce and sesame oil. Barbecuing is laid-back; simple. You need time to get a beer while the tofu is cooking.
Directions:
- Drain and press the tofu. To get rid of excess water, press the tofu for at least an hour between two plates. For a quicker, more modern method, grab the tofu in both hands and gently wring it out over the sink. Shhh, don't tell grandma.
- Slice the tofu widthwise into 1/4" - 1/2" slices or "cutlets”. Make them thick enough so they don't fall apart on (or through) the grill, but not so thick they don't absorb marinade most of the way through.
- Put the sliced tofu in a resealable plastic container that has a tight lid. Pour the marinade over top (or rub it in), give it a gentle shake, turn it upside down and rightside up, then put it in the fridge for as long as possible; at least 30 minutes.
- Preheat the grill to a medium heat. Shake excess marinade off the tofu, but leave some sauce on – it gets crispy and sweet over the heat.
- Grill until perfection, turning once.
When is tofu done cooking? Unlike meat, tofu does not have to reach an internal temperature of such-and-such before it is safe to eat. It's done when it's heated through, caramelized to perfection, and after the table has been set. If it takes more than 10 minutes or so, the heat is not high enough.
