Lately I’ve been focused on high protein meals, but I still want them to be plant-based, so in addition to lots of dal, I’ve been making this for lunch a few times a week. It’s so delicious, and with the homemade hoisin it’s not a sugary bomb, but rather a healthy digestive aid.
You could add this sauce to just about anything really, but it does go especially well with the slightly bland and cooling sweet/astringent taste of tofu. You could also add a spoonful of ground flaxseed or a flax egg, or arrowroot starch to the sauce more sticky. But if you don’t mind a bit of a mess packing the sauce on – I ended up using my hands – it works out just fine as is.
Asian BBQ Tofu with Homemade Hoisin
1 block firm, or very firm, tofu
4 prunes (or dates)
1 small clove garlic
1 tablespoon peanut butter
1 tablespoon apple cider or rice vinegar
1 teaspoon coconut oil + more for cooking
1 teaspoon tamari
1 teaspoon siracha
3-4 shakes ginger powder
Serving Option: Spinach, Lemon, Sesame Seeds
Chop the prunes, set in a small bowl and cover with boiling hot water. Remove the tofu from its container and set on a towel folded and laid on a plate. Cover with another towel and another plate to help drain the excess water.
While the tofu stands, make the sauce by putting the chopped prunes in a blender and setting aside the water. Blend until lightly chopped, but careful not to over-blend it into a paste (don’t worry if you do, it will still turn out great).
Add all the rest of the ingredients to the blender and mix until well blended. Add warm prune water one teaspoon at a time if it needs more liquid to blend. Taste and adjust. It may need more tamari, or if you like it hot, more siracha. Remember, its heat will be tempered by the tofu.
Move the tofu to a cutting board and slice into 1/2-inch wide sticks. Cover with sauce.
Melt a knob of coconut oil in a saucepan over medium heat. When melted and hot, add the tofu. Cook a few minutes then turn. Try to cook a minute or two on each side. Half way through you can add spinach to cook in the BBQ sauce. Cover and let sit on low heat another minute or two. Stir the spinach.
Remove from heat. Sprinkle spinach with fresh lemon juice. Salt and pepper to taste, and garnish with sesame seeds before serving.