Smoky Pan-Fried Tofu
Marinade & Tofu
3 Tbsp Lapsang Souchong Black Tea
1 Tbsp Sweet Onion Sugar
2 tsp Smoked BBQ Rub Spice Blend
16 oz water at 200°F
1 block extra firm tofu (14 to 16 oz)
1 tsp Hickory Smoked Sea Salt
1 to 2 Tbsp canola or olive oil
Glaze
½ cup pickle juice
2 Tbsp Sweet Onion Sugar
1 Tbsp Smoked BBQ Rub Spice Blend
1 tsp apple cider vinegar
3 Tbsp Lapsang Souchong Black Tea
1 Tbsp Sweet Onion Sugar
2 tsp Smoked BBQ Rub Spice Blend
16 oz water at 200°F
1 block extra firm tofu (14 to 16 oz)
1 tsp Hickory Smoked Sea Salt
1 to 2 Tbsp canola or olive oil
Glaze
½ cup pickle juice
2 Tbsp Sweet Onion Sugar
1 Tbsp Smoked BBQ Rub Spice Blend
1 tsp apple cider vinegar
Prepare Marinade:
Place tea, sugar, and spice blend in a heat-proof, flat-bottomed dish (roughly 1-quart capacity). Add hot water and stir until sugar has dissolved; set aside.
Slice tofu into ¾-inch planks and add to the liquid. If needed, add more water to ensure the tofu is submerged. Cover the dish and refrigerate for 6 hours to overnight.
Prepare Glaze:
To a small nonstick pan add pickle juice, sugar, spice blend, and vinegar. On medium-low heat, slowly cook the mixture while stirring occasionally. Continue cooking at a gentle simmer to slightly reduce the liquid and thicken consistency.
To test: Dip a spoon in the glaze then immediately trace a line across the back of the spoon with your fingertip. If the line remains visible, the glaze is thick enough; if it does not, continue cooking a bit longer, then test again.
Remove from heat and keep warm.
Pan-Fry Tofu:
Remove tofu from marinade and pat dry. Divide the 1 teaspoon of smoked sea salt among the tofu planks to season both sides equally. To a nonstick pan (or griddle) add 1 Tablespoon of oil, then tofu; arrange planks in a single layer.
Do not crowd the pan; cook in batches if needed, adding a bit more oil if the pan gets dry. Heat to medium-high; pan-fry for 3 to 4 minutes on each side until the surface is golden brown and the edges slightly crispy. Remove from pan and rest briefly on a towel to absorb excess oil. Serve with pickle barbeque glaze.
Place tea, sugar, and spice blend in a heat-proof, flat-bottomed dish (roughly 1-quart capacity). Add hot water and stir until sugar has dissolved; set aside.
Slice tofu into ¾-inch planks and add to the liquid. If needed, add more water to ensure the tofu is submerged. Cover the dish and refrigerate for 6 hours to overnight.
Prepare Glaze:
To a small nonstick pan add pickle juice, sugar, spice blend, and vinegar. On medium-low heat, slowly cook the mixture while stirring occasionally. Continue cooking at a gentle simmer to slightly reduce the liquid and thicken consistency.
To test: Dip a spoon in the glaze then immediately trace a line across the back of the spoon with your fingertip. If the line remains visible, the glaze is thick enough; if it does not, continue cooking a bit longer, then test again.
Remove from heat and keep warm.
Pan-Fry Tofu:
Remove tofu from marinade and pat dry. Divide the 1 teaspoon of smoked sea salt among the tofu planks to season both sides equally. To a nonstick pan (or griddle) add 1 Tablespoon of oil, then tofu; arrange planks in a single layer.
Do not crowd the pan; cook in batches if needed, adding a bit more oil if the pan gets dry. Heat to medium-high; pan-fry for 3 to 4 minutes on each side until the surface is golden brown and the edges slightly crispy. Remove from pan and rest briefly on a towel to absorb excess oil. Serve with pickle barbeque glaze.