Sticky BBQ Tofu
Ingredients
- 1 block extra firm tofu: frozen, defrosted, majority water squeezed
- 1 tbsp groundnut (or other flavourless) oil
- 2 tbsp dark soy sauce
- 3 tbsp BBQ sauce (any brand but many contain honey, we used tesco’s own which does not)
- 3 tbsp maple syrup, agave, coconut nectar or other sweetener
- 3 tbsp ketchup
- 1 tbsp hot sauce (or to taste depending on the hot sauce, we used Econa “Hot Pepper” sauce)
- Splash of white wine vinegar
Method
- Slice tofu into desired shape, spread out in a baking dish with soy sauce and oil. Bake for 30 minutes at 180 degrees, flipping half way
- Mix together all the other ingredients and pour over. Bake for another 30 minutes, flipping/basting once or twice
- The sauce will congeal into stickiness on cooling
Pictured with a store cupboard salad of rice, peas, sweetcorn, spring onion and sliced chilli, a splash of soy to season and stop it sticking. Sliced avocado. So good.
