Asian-Style BBQ Tofu (with a hint of orange)


There are two things that I know as we are now 15 years into the 2000s (who would have thought it?)

(1) People are becoming more “health aware” and definitely educated about food in general.
(2) There are still a lot of people who do not like tofu or veggie meat.

I mean, it took my sister-in-law a decade into being a vegetarian before she would even give tofu a second chance! And now I understand why. It was never made right. Completely understandable.

Now, she loves it. And so I sort of dedicate this recipe to her 🙂

For those of you out there like me, who want others to explore being a vegetarian or vegan, the reality is – you have to give the tofu flavor. And that is what this recipe does.

I know you will enjoy it whether you are a meat-lover or an avid vegan. This one is a real crowd pleaser. Can’t you tell from the picture?

—> yumminess <—

Nothing better than BBQ!

Asian-Style BBQ Tofu {with a hint of orange}

One a side note, this is both sweet and savory, and has a little spice but nothing a spice-sensitive person like myself could not handle. I suppose I exaggerate the “asian style” a bit (hehe).

If you want to kick up the spice, add some red pepper flakes or more sriracha.

Oh! And I linked any ingredients that you may not be familiar with…they should be at any Whole Foods – except for the BBQ.


5 mins
20 mins
25 mins

©Sweet n’ Savory Life
Author: Bella
Recipe type: Main Dish
Serves: 2-4

1 tbsp olive oil
1- 16 oz. block of tofu, drained of water, and cubed
1 tbsp San-J Teriyaki sauce
1 tbsp gluten free tamari (or soy sauce)
⅓ cup of your favorite BBQ sauce (I use Stubb’s or Curley’s)
1 tbsp garlic powder
½ tbsp lemon juice
1½ tsp onion powder
2 tsp sriracha
1 tsp cane sugar or sweetener of choice
½ tsp fresh grated ginger
1½ tbsp orange zest
Chopped onions (optional – however much you love)
(sea salt is optional but not necessary – for me at least)
Add on’s:
Brown rice
Broccoli and carrots

(Prepare rice according to brown rice bag directions and veggies separately for this meal.)
Drain tofu of excess water, and cut into cubes.
Preheat a frying pan to medium high heat with 1 tbsp olive oil.
Add the tofu carefully now to the pan (I usually add it shielding my hand with the cutting board over the pan, scrapping the tofu off gently into the pan).
Spread the tofu out into the pan so that all are touching the pan. Fry these for a couple minutes (5 or so), then when golden on the first side, flip and allow it to do the same on the other side. You can do this for all four sides, or just two.
Once the tofu is golden on two or all sides, reduce the heat to medium low and add other ingredients (sauces and seasonings – and onions if you’d like) in the order specified.
Gently mix all ingredients and after your taste test remove from heat entirely.
Serve immediately hot with your brown rice and steamed veggies!

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