If you're craving some BBQ but don't want to head outside to fire up the grill, we've got you covered! This tofu dish delivers the joys of a backyard BBQ sesh, but it all happens in the kitchen in under 30 minutes.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit(s)
Tofu
350 g
Yellow Potato
227 g
Broccoli
4 tbsp
BBQ Sauce
2 tbsp
Mayonnaise
1 tbsp
Garlic Puree
1 tbsp
Southwest Spice Blend
2 tbsp
Unsalted Butter*
¼ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
½ tbsp
Oil*
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Season tofu in the same way the recipe instructs you to season the chicken thighs.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Pan-fry until golden-brown, 2-3 min per side. Transfer tofu to a plate, then brush with half the BBQ sauce. Cover to keep warm. Carefully wipe the pan clean. No need to bake the tofu after pan-frying.
Plate tofu in the same way the recipe instructs you to plate the chicken thighs.