Grilled barbecued tofu is easy to make with a grill pan
I love my grill pan. While I'm not much for cooking on the barbecue grill outdoors, I do like to get those grill marks on my food. And a non-stick grill pan, with ridges on the surface, is perfect for making barbecued tofu in the dead of winter.
The barbecue sauce is a little bit of "everything but the kitchen sink." I had just enough bourbon left to spike the simmering sauce with some Kentucky sweetness. And maple syrup for that essential Canadian nice-ness, as well as a nice blackened crust to the tofu.
Don't worry if your barbecued tofu is "blackened"—it's even better that way!
I was also lucky enough to have extra-firm tofu. If you're shopping in Britain you'll be hard pressed (pun intended) to find firm tofu, since the only brand most stores carry is Cauldron, which for some reason doesn't offer a range of firmness in its tofu range. Go to an Asian store, and ask for the firmest tofu they sell, if you can. Otherwise learn to press tofu to create a firmer texture.
I suppose if you wanted, you could make barbecued tofu with regular barbecue sauce from a bottle, but it wouldn't have the extra kick from the chipotles. There's nothing like smoked jalapenos for kicking barbecue-sauce ass. But go ahead, make your life easier, just don't say I didn't warn you.
Be sure you're using Chinese-style tofu from the refrigerated section of your supermarket, not the kind sold in shelf-stable packages (like Mori-Nu, which has its uses).
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