Lately, my taste buds have been wandering into the world of plant-based delights, and wow, I stumbled upon something amazing—BBQ Tofu Sliders! I mean, who knew tofu could be this thrilling, right? Imagine biting into a cloud—soft, yet firm, kissed with smoky BBQ goodness. It’s like a summer picnic in every bite, but without the ants.
Steps
- Optional: Freeze the tofu at least a day in advance, then thaw it to improve its texture. Once ready, take the tofu out of its package and place it on a baking sheet. Lay a cutting board or smaller baking sheet on top and weigh it down with something heavy like a pot or skillet. Allow the tofu to press for about 30 minutes to drain excess water, or 15 minutes if it was previously frozen.
- Cut the pressed tofu into roughly 1/2-inch pieces. In a separate bowl, mix together smoked paprika, garlic powder, salt, and cracked pepper. Sprinkle this spice mix over the tofu and carefully stir to coat the pieces evenly.
- Gradually add cornstarch to the tofu, mixing in 1 teaspoon at a time until all 1 tablespoon is used. Heat a non-stick skillet over medium heat with cooking oil until hot, then add the tofu pieces. Cook, stirring occasionally, for around 10 minutes until the tofu develops a firmer texture and darker edges.
- Remove the tofu from heat and coat it with 1/4 cup BBQ sauce, stirring to ensure even coverage. While the tofu is cooking, prepare the coleslaw by mixing mayonnaise, honey, Dijon mustard, apple cider vinegar, salt, and pepper in a bowl to make a dressing.
- Add packaged coleslaw mix to the dressing and stir until the cabbage is fully coated. To assemble the sliders, place 1/3 of the BBQ tofu on each bun. Drizzle an additional tablespoon of BBQ sauce over the tofu and top with a generous scoop of coleslaw before adding the top bun. Enjoy your sliders!
Ingredients
- 14 oz. block firm or extra firm tofu
- 1 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/2 tsp salt
- Freshly cracked pepper
- 1 Tbsp cornstarch
- 2 Tbsp cooking oil
- 1/4 cup BBQ sauce
- 1/2 lb. shredded cabbage slaw mix (about 3 cups)
- 1/3 cup mayonnaise
- 1/2 Tbsp honey
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 1/4 tsp salt
- Freshly cracked pepper
- 3 Tbsp BBQ sauce
- 3 buns
Nutritional Values
Calories: 1836.3 kcal | Carbohydrates: 129.21 g | Protein: 58.2 g | Fat: 123.39 g | Sodium: 7781.49 mg | Fiber: 11.91 g
FAQ
- How does freezing tofu affect its texture?
- Freezing tofu and then allowing it to thaw significantly alters its texture, making it firmer and more meat-like. This process makes it easier to squeeze out excess water, providing a less jiggly, more satisfying consistency.
- Why should I use dry spices instead of a marinade for this recipe?
- When using the cornstarch coating method, it’s important to keep the tofu dry for better browning and texture. Adding dry spices before coating with cornstarch imparts flavor without introducing extra moisture, which a marinade would do.
- What can I do with leftover coleslaw mix?
- If you have leftover coleslaw mix, consider adding it to stir-fries, soups, or making savory cabbage pancakes. Cabbage is versatile and can be a great low-carb filler in many recipes.
- Can I freeze leftover slider buns?
- Yes, leftover buns can be frozen and thawed as needed. They freeze well and thaw quickly at room temperature, making them convenient for future use.
- What side dish pairs well with BBQ Tofu Sliders?
- A classic three-bean salad is a great side dish to serve with BBQ Tofu Sliders, offering a refreshing and complementary flavor profile.
Tips
- Freeze and Thaw for Texture: Before preparing your tofu, freeze it overnight and then let it thaw. This process changes the texture, making it firmer and more meat-like, which is easier to work with and removes water more efficiently.
- Season with Dry Spices: Instead of marinating the tofu, which can add unwanted moisture, use a mix of dry spices to infuse flavor. This keeps the tofu dry and ensures that the cornstarch coating adheres well.
- Efficient Use of Ingredients: If you have leftover coleslaw mix or buns, consider using them in other meals. Cabbage can be added to stir-fries or soups, and buns freeze well for later use.
- Prepare Coleslaw While Cooking Tofu: To save time, prepare the coleslaw while the tofu is cooking. The tofu requires minimal attention, allowing you to multitask without compromising the dish’s quality.
Equipment
- Tofu Press – If you frequently use tofu, a tofu press can be a useful tool for efficiently pressing out excess moisture.
- Cast Iron Skillet – While a non-stick skillet is mentioned, a cast iron skillet is an alternative that some people might prefer for cooking tofu.
- Baking Sheet – For pressing tofu and other baking needs.
- Heavy-Duty Cutting Board – Useful for chopping tofu and other ingredients.
- Mixing Bowls – Various sizes for mixing spices, cornstarch, and coleslaw ingredients.
