Crispy Barbequed Tofu Slices

Crispy Barbequed Tofu Slices

191
JILLKEN 0

"Sliced tofu is dipped in egg whites, floured, fried, coated with bbq sauce and grilled. My husband and two year old son love this recipe!"
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Ingredients

8 h 35 m servings 409 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1348 mg
  • 54%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Drain tofu, and slice into strips. Place in a plastic bag or container, and freeze overnight. This will give the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry.
  2. Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg white and 1 tablespoon of barbeque sauce. Combine the flour, salt, and pepper in a separate bowl. Dip the tofu slices into the egg mixture, then into the flour mixture, shaking off excess flour. Fry in the hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
  3. Preheat the oven's broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
  4. Position the oven rack about 6 inches from the heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn them. Serve warm with the remaining barbeque sauce for dipping.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews

191
  1. 267 Ratings

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Most helpful positive review

I work in food service in a natural foods store, and the trick to getting tofu firm, not mushy, is baking it first. We do that for all tofu we use. You just cut it how you want to, spray a bak...

Most helpful critical review

Very good but a bit time consuming. I possibly might make this again.

I work in food service in a natural foods store, and the trick to getting tofu firm, not mushy, is baking it first. We do that for all tofu we use. You just cut it how you want to, spray a bak...

This is THE BBQ tofu recipe!!! I live in memphis and I swear it's better than any other BBQ anything out there. I did bake for 15 minutes before coating in egg/sauce and flour mix and frying. ...

The ingredients list flour/salt/pepper but the instructions never tell what to do with them, they are crucial to the crispiness. So after rolling in the egg white mixture roll in flour/salt/pep...

We loved this! But you do have to bake the tofu first as another reviewer suggested, otherwise your tofu will not be crispy.

Great Recipe. I'm fairly new to cooking with tofu and have found getting it to be crispy has been one of the harder skills to learn. Coating the tofu with egg does the trick and, if desired, y...

Very good and easy. Dredge the tofu first in the eggs, then in the flour/salt/pepper mix. Don't be afraid to brown this. The more it gets brown, the more it gets crispier.

I really liked this recipe! I used teriyaki sauce instead of BBQ and it was also very good. I didn't freeze the tofu beforehand, but I don't need the "meaty" texture. It was very fast and eas...

DELICIOUS! I've been trying to figure out how to make the tofu crispy, and this did the trick!

Very good. I hadn't heard of freezing tofu for a meatier texture. I will use that trick with more recipes now. Thanks!