BBQ Style Tofu

Baking tofu before frying adds to a crispy, meaty texture.

BBQ Style Tofu pictured with Fried Sweet Plantains and
Rice Cooker Puerto Rican “Yellow”-Style Brown Rice,
and steamed green beans

Serves 6 (1 block tofu per 2 people)

• 3 (14 to 16 ounce) blocks firm or extra-firm tofu, pressed
• Salt & pepper to taste
• About 2 tablespoons (drizzle) agave syrup
• At least 3/4 cup barbecue sauce (as needed)
• About 1 1/2 cups brown rice flour (preferred) or other flour
• Peanut oil for frying
• Hot cooked rice, for serving, optional

Drain and press tofu at least 20 minutes. Preheat oven to 400 degrees F. Line 2 baking sheets with nonstick foil, or regular foil brushed with oil, or parchment paper.

Slice tofu block into 24 cubes: Halve the depth of the block making 2 even slabs. Keeping the slabs together, slice lengthwise into 4 sections, then width-wise into 3 sections. Place cubes on baking sheets. Bake 30 minutes or until edges are browned; allow to cool.

Place baked tofu in a large bowl and season with salt and pepper. Drizzle and toss with just enough agave to coat. Drizzle and toss with just enough barbecue sauce to coat. In another large bowl place a little flour. Add a few tofu cubes, toss to coat well, then push cubes over to make room for more. Add more flour to the empty area, add more cubes, and toss all cubes to coat well. Repeat until all cubes are coated. Place cubes in a strainer over a dish and shake off excess flour (discard flour or reserve for another purpose). Return cubes to the bowl and keep the strainer and dish handy.

In a large heavy skillet heat peanut oil until shimmering. Place one cube in the pan; if it sizzles add more. Do not crowd; batch if necessary. Brown cubes on all sides, about 1 minute per side; transfer cubes to the strainer to drain.

Wipe out skillet and heat tofu on medium-low with a drizzle of barbecue sauce to coat. Heat and stir until thoroughly coated and hot. Serve with rice, if desired.