Smoky BBQ Tofu.

Now, as I may have mentioned a time or two, I have recently come into possession of a new charcoal smoker. And every time I go out to use it – generally every Sunday night – my heart soars and sings with joy. But it practicially sang an aria after one of my most recent concoctions – smoky barbecue tofu, all thick and chewy and wonderful!

Now, I’ve made barbecue tofu plenty of times, both indoors in the oven and outdoors on the grill. But this is the first time I’ve made it on our new smoker – and it certainly won’t be the last!

The trick with this recipe is to keep an eye on your heat, and also your time, for if you go too hot or too long, you’ll end up with jerky more than tofu. A way to combat this: Ensure that the tofu is sliced at least half an inch thick. This will help stave off any unwanted jerky-dom should your temps rise a bit too quickly (guilty as charged) or you lose track of the time (also a concern in our household occasionally). 

Then it’s just a matter of waiting for the smoker to work its magic! And work its magic it will – the final result for this tofu is tangy, sweet, savory, smoky goodness. You’ll want to make it every week.