Sticky BBQ Tofu made using a quick homemade BBQ sauce that is off-the-charts delicious! It's easy to make with no tofu pressing required and barely any hands-on time. Once baked (or grilled) this tofu is tangy, spicy, sweet and savoury. And don't worry there's plenty of sauce so you can use it for serving too!
![close up of a BBQ tofu bowl](https://avirtualvegan.com/wp-content/uploads/2021/03/BBQ-Tofu-16.jpg)
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This recipe is sponsored by Marukan who provided me with product samples for the purpose of developing this recipe & compensated me for my time. As always, all opinions expressed are my own.
This BBQ Tofu is my current favourite thing to eat! It's so sticky, tangy and delicious and really easy to throw together. No time-consuming tofu-pressing is required to get an amazing flavour with a perfectly chewy, but still tender texture! If you love my very popular baked tofu recipe then you're going to love this new flavour variation!
The BBQ sauce this tofu is smothered in is bold, spicy, sweet and savoury and is so easy to make using a base of tomato ketchup and apple cider vinegar for that very necessary tangy apple cider flavour.
And can we talk about Marukan Organic Apple Cider Vinegar? I LOVE their rice vinegar and use it all the time, so I was thrilled when I heard they now make organic apple cider vinegar.
![a plate of rice, broccoli and tofu next to a bottle of Marukan apple cider vinegar](https://avirtualvegan.com/wp-content/uploads/2021/03/BBQ-Tofu-14.jpg)
You've probably noticed that I use it all the time for savoury recipes and also for vegan baking, so a large bottle is a staple in my pantry at all times. I love that Marukan's apple cider vinegar is made with organic apples and is raw and unfiltered. It tastes great and is perfect for using in this BBQ Tofu recipe!
Ingredients
(For detailed measurements and instructions, see the printable recipe card).
Here's the rundown on what you need to make this BBQ Tofu recipe, and why:
![ingredients for BBQ tofu](https://avirtualvegan.com/wp-content/uploads/2021/03/BBQ-Tofu-ingredients.jpg)
- Extra-firm tofu - It must be extra-firm for this barbecue tofu because it's sturdy and won't fall apart while you're coating it in the glaze or turning it during cooking. Also, you get a great firm, chewy, yet still tender texture through the baking alone, without having to press it.
- Tomato ketchup - A delicious shortcut ingredient that adds the right amount of sweetness and tang and makes the glaze thick, glossy and sticky.
- Apple cider vinegar - I use Marukan Organic Apple Cider Vinegar. Good quality vinegar is important because we are using quite a lot of it. Apple cider vinegar is essential because of its mild and tangy apple cider flavour. Other types of vinegar won't work as well in this recipe because they are too harsh.
- Yellow mustard - You could also use mustard powder but I'd half the amount. Don't use hot English mustard unless you can cope with the extra heat.
- Molasses and soy sauce - Just a tiny bit of each for depth of flavour.
- Garlic powder - I'm usually a huge proponent of fresh garlic but powder works best here and keeps the sauce nice and smooth.
- Brown sugar - BBQ sauce needs some sweetness and brown sugar also adds deep caramel-like flavour. You can use coconut sugar instead if you like. Add extra sugar if you like a really sweet BBQ sauce.
- Smoked paprika - My favourite spice for adding smoky deliciousness! You could use a few drops of liquid smoke instead though.
- Cayenne powder - For heat. Told you this is a bold sauce! Omit or reduce the amount to suit your tastes.
No special equipment is necessary. Just a small saucepan, a large baking tray and some parchment paper or a silicone baking mat.
How To Make BBQ Tofu
First up we make the sauce which is so quick and easy. Literally, add all of the ingredients to a small pan, bring to a gentle boil and let cook for 5 minutes so the sugar dissolves. That's it!
![ingredients for BBQ sauce in a pan](https://avirtualvegan.com/wp-content/uploads/2021/03/BBQ-Tofu-2-1.jpg)
What you get is a bold, spicy, super tangy (thank you apple cider vinegar!) sauce for drenching your tofu in. I recommend giving it a taste at this stage and adjusting if necessary. You might want to add a drop more vinegar for extra tang, some extra seasoning, maybe a pinch more cayenne if you like it hot, or even a bit of extra sugar to sweeten things up a touch more.
![a pan of BBQ sauce and a bottle of Marukan apple cider vinegar](https://avirtualvegan.com/wp-content/uploads/2021/03/BBQ-Tofu-7.jpg)
Then we prep the tofu. And when I say prep, I mean open the packet, drain and cut it up into pieces. That's all there is to it. There is no need to press it because it's getting a lengthy bake in the oven which dries it out to a perfect texture and consistency anyway.
Pop it in a dish and coat it in BBQ sauce, then lay it out on a lined baking tray and bake.
![tofu triangles in marinade](https://avirtualvegan.com/wp-content/uploads/2021/03/BBQ-Tofu-3.jpg)
At halftime, take out the partially baked BBQ tofu, flip and brush on more sauce, then bake again.
![brushing sauce on tofu](https://avirtualvegan.com/wp-content/uploads/2021/03/BBQ-Tofu-10.jpg)
Brush once more before serving to make it extra shiny and saucy...Because you can never have too much sauce!
And just look at those amazing little vegan BBQ tofu triangles...They are crazy good!
![triangles of sticky tofu on a tray](https://avirtualvegan.com/wp-content/uploads/2021/03/BBQ-Tofu-11.jpg)
How To Cut Tofu Into Triangles
I like to cut my tofu into triangles just because I think they look nice and are more interesting than cubes or steaks.
Basically, you're carefully cutting lengthways through the entire block to get 2 or 3 large ½ inch slices. Different blocks of tofu are different thicknesses. I usually get 3 slices but you might only get 2 out of yours. Then take each of those slices and cut it first in half to make 2 squares, then cut each of those squares into triangles.
Here are some pics to help you visualize it:
![images showing how to cut tofu into triangles](https://avirtualvegan.com/wp-content/uploads/2021/03/cutting-tofu-1200x1552.jpg)
Make A BBQ Tofu Bowl
Inspired by the meal I made with the tofu in my pics? It's so simple to do!
![a plate of rice, broccoli and BBQ tofu](https://avirtualvegan.com/wp-content/uploads/2021/03/BBQ-Tofu-12.jpg)
Here's how I did it:
- Make the barbecue tofu as per the recipe. Get it baking, then toss some fresh broccoli in a bit of olive oil, salt and pepper. When you turn the tofu at half-time put the broccoli in the oven, either on the same tray if it fits or another one if it doesn't.
- Cook some rice (or quinoa or any other grain) while the tofu and broccoli cook. Plain is fine but if you want to get fancy my coconut lime rice would be great with this tofu!
- Fill bowls with the fluffy rice, top with the roasted broccoli and the BBQ tofu, then drizzle over plenty of BBQ sauce. A few chopped spring onions or slices of cool cucumber are nice too!
Success Tips
For the very best results take note of these tips:
- Use good quality apple cider vinegar like Marukan's. They are not all created equally and some definitely taste better than others.
- Don't switch the vinegar for any other kind. Apple cider vinegar is essential. Other kinds of vinegar will be too harsh in this recipe.
- Don't press the tofu. It isn't necessary for this recipe because of the longish bake time. If you press it it will become too dry and fragile and likely break up.
- I like to coat the tofu in the sauce with a clean hand rather than use a utensil like a spatula or tongs. This results in less breakage and keeps the triangles neat.
- Don't be tempted to use anything other than extra firm tofu.
- You must use a metal baking tray. Don't use a glass or ceramic dish. They don't distribute the heat the same and your tofu will not caramelize and get the correct texture.
- The long bake time is necessary to get a great texture both for the inside of the tofu and the sticky sauce.
- Be sure to line your baking tray with parchment paper or a silicone baking mat as it will stick if you don't.
What Goes Well With BBQ Tofu?
There is no grain bowl, burrito, salad or sandwich that will not benefit in some way from the addition of some BBQ tofu! Try it:
- in wraps, burritos, sandwiches & burgers (Hot tip - try it in a burger bun with a slice of pineapple ... Incredible!)
- with a dip as an appetizer or snack (it's great with the ranch recipe in my cookbook!)
- with salads, I love it with my kale salad
- with grilled food like my grilled baby potatoes, fresh corn and homemade slaw
- with cornbread and baked beans
- on the side of mac and cheese
- with rice/grain bowls
- with fries
- with stir-fries
- piled on top of "cheesy" grits and collard greens (have not tried yet but need to very soon!)
- with mashed potatoes or mashed sweet potatoes
The sauce by itself as a condiment is awesome for using in any way you would store-bought BBQ sauce so enjoy using up any leftovers!
![a plate of food with a bottle of apple cider vinegar](https://avirtualvegan.com/wp-content/uploads/2021/03/BBQ-Tofu-15.jpg)
How To Make Ahead
The BBQ sauce can be made up to 14 days ahead. Let it cool then store it in a jar or other airtight container in the fridge. It's also freezer-friendly.
The tofu can be cut up and coated in the sauce, then left covered in the fridge for up to 3 days before cooking. The longer it sits the better the flavours get! It also reheats well - See below!
Storing Leftovers
This baked BBQ tofu is great hot or cold and it also reheats well. If you aren't using it right away or if have leftovers, allow them to cool completely then store them in an airtight container in the fridge. They will keep for up to 5 days.
You can eat it straight from the fridge (it's really delicious as a snack!), or you can reheat it.
- To reheat in the oven - Bake on a baking tray at 350°F (175 °C) for about 15 minutes.
- To reheat in an air fryer - Pop it in at 350°F (175 °C) for about 10 minutes making sure to flip halfway.
Leftover BBQ sauce will keep for up to 14 days in the fridge. Store it in a bottle or jar. It can also be frozen for up to 4 months.
More Tofu Recipes
Recipe
![a blue plate with rice, broccoli and BBQ tofu](https://avirtualvegan.com/wp-content/uploads/2021/03/BBQ-Tofu-13-150x150.jpg)
BBQ Tofu
Author:Ingredients
- ½ cup (120 mls) apple cider vinegar
- 1½ cup (360 mls) tomato ketchup
- 1½ tbsp molasses
- ⅓ cup (100 grams) dark brown sugar , add a little more if you like a sweeter sauce
- 2 teaspoons yellow mustard
- 1½ teaspoons garlic powder
- 1 tablespoon soy sauce , or gluten-free soy sauce/Tamari/coconut aminos
- 1 teaspoon salt
- ¾ teaspoon freshly ground black pepper
- ½ to 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika , or a few drops of liquid smoke
- 1 block extra firm tofu , All brands vary in size. Anything from 350-450 grams (12 - 16 oz) is OK.
INSTRUCTIONS
- Add everything except the tofu to a small saucepan, whisk together then set over medium heat. Allow to come gently to a boil and cook for 5 minutes, stirring frequently. Turn off the heat, taste (carefully as it will be very hot) and adjust seasonings to taste then set aside.
- Open the tofu, drain any excess water then lay it on its side and cut carefully lengthways into ½ inch thick large slices. Different blocks of tofu are different thicknesses but most you will get 2 or 3 slices. Take each of those slices and cut it into triangles. There are pictures in the post above showing how to cut it if you need a visual representation.
- Lay the tofu triangles out in a large dish and pour over just enough of the sauce to coat the tofu. Use a clean hand to make sure all sides of the tofu are covered. At this stage you can cover the dish tightly and refrigerate for up to 3 days before proceeding with baking it.
- Lay the tofu triangles out on a lined metal baking tray (it must be metal and not glass or ceramic cookware) and bake at 400° F (200 °C) for 25 minutes. Keep the dish with the remaining glaze in it as you will need it later.
- Turn the tofu over, brush generously with more sauce (use what's left in the dish you coated the tofu in) and bake again for 20 to 25 minutes or until it looks caramelized and is getting slightly charred on the corners/edges.
- Brush generously with sauce once again before serving to make the tofu pieces shiny and saucy. Decant leftover sauce into a bottle or jar for serving. Feel free to thin it out with a little water if you want it to be more pourable.
To grill
- Make the BBQ sauce and coat the tofu with sauce as above.
- Place the pieces of saucy tofu over a medium grill and cook, basting with sauce when you can, until clear grill lines have appeared and the corners and edges are beginning to look dark brown and caramelized. Brush with sauce once more before serving.
NOTES
- To reheat in the oven - Bake on a baking tray at 350°F (175 °C) for about 15 minutes.
- To reheat in an air fryer - Pop it in at 350°F (175 °C) for about 10 minutes making sure to flip halfway.
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NUTRITION
Thank you to Marukan for sponsoring this post!
Recipe FAQs
Silken tofu will not work in this recipe. It's way too soft and fragile. For the very best results the tofu used needs to be extra firm.
You can, but you will need to add quite a bit of extra sugar to compensate. Ketchup is a lot sweeter than canned tomato sauce or paste. Keep in mind that you will need to add some water to thin the sauce out if you use tomato paste as it is so thick.
This recipe needs the sweetness to balance the flavours. If you don't have brown sugar you can use coconut sugar or the same amount of maple syrup. The sauce will end up thinner if you go the maple syrup route though.
Make the BBQ sauce and coat the tofu with sauce as per the recipe. Place the pieces of saucy tofu over a medium grill and cook, basting with sauce when you can, until clear grill lines have appeared and the corners and edges are beginning to look dark brown, almost black. Brush with sauce once more before serving.
Maraika Mason says
Made the sauce 2 days ago but baked the Tofu tonight. Had it over Rice and stirfry veggies. Very very tasty and have been asked to make it again and again. I have enough sauce left over to have it over V. sausages with mashed potatoes and other vegetables. Very delicious. Thank you for the recipe.
Suzanne says
Didn’t think they’d like it as it’s quite spicy but the kids loved it as part of a meal. Can see this as a great game day appie!
A Virtual Vegan says
I'm so pleased you all enjoyed it Suzanne!
Carly Thomas says
Never made my own BBQ sauce. Usually just buy a bottle. Now I will only make it myself. We've been putting it on everything including the tofu.
A Virtual Vegan says
So pleased you're enjoying it Carly!
Toni says
Love BBQ and this tofu is amazing. The texture was good. I was skeptical about not pressing it but it works. Love the tanginess too. I've never bought Marukan vinegar but will look for it next time I'm at the store.
Now to try your tofu feta!
ROxanne D says
Can I use Dijon mustard instead of yellow?
A Virtual Vegan says
Hi there Roxanne. It's not as punchy in flavour but yes you can as long as you're ok with that. Hope you enjoy it!
Karen M says
I bought some apple cider vinegar to make this and it's great. What else can I use it for though?
A Virtual Vegan says
Glad you enjoyed it! I have so many recipes that use apple cider vinegar. If you go to the search you can search by ingredient. That will bring them all up for you. Hope that helps!
Kyle Matters says
Love it. Can't wait to make it!
Millie Brimacombe says
We made it with the ranch dip from your cookbook. Highly reocmmend eating them together.
Hayley Edwards says
SO good. We had it for dinner with mashed potato and broccoli.
Sally Hopkins says
Just made the sauce and it was really good.
A Virtual Vegan says
Glad you're enjoying it Sally!
TERRI says
Does Bragg's Apple Cider Vinegar work as well as Maruken? It's what I have. I thought it was a good quality ACV?
Thanks! Love your recipes and your book!
A Virtual Vegan says
Thank you Terri! Yes that's fine so use what you have. Bragg's is a great brand too.