At a glance
Press two blocks of extra firm tofu, cut them into 1 inch cubes, and toss them with oil, cornstarch and barbecue rub. Smoke them at 250°F for about 2 hours until firm and dark, then toss them in a maple barbecue glaze and give them another 30 minutes until sticky.
Tofu burnt ends prove that barbecue is not just for meat. Pressed, seasoned and smoked, tofu develops a firm, chewy crust and soaks up smoke beautifully. A sticky maple barbecue glaze finishes them off. They are a hit with vegans and meat eaters alike, and they fit right alongside our Spam and tri tip burnt ends.
Pressing is everything
Tofu is packed in water, and that water stops it from browning and absorbing flavor. Pressing it for at least 30 minutes makes a huge difference. For an even chewier texture, freeze the tofu overnight, thaw it, then press it. The ice crystals open up the texture so it releases more water and soaks up more flavor.
The cornstarch trick
A light coating of cornstarch helps the rub stick and gives the cubes a crisper outer layer that holds the glaze. Toss the cubes in oil first, then the cornstarch, then the rub.
Recipe
Smoked Tofu Burnt Ends
- Prep
- 45 min
- Cook
- 2 hr 30 min
- Total
- 3 hr 15 min
- Makes
- 4 servings
- Smoker 250°F (121°C)
- About 2 hours unglazed
- Then 30 minutes in the glaze
Ingredients
Tofu
- 2 blocks (14 oz / 400 g each) extra firm tofu
- 2 tbsp neutral oil
- 1 tbsp cornstarch
- 3 tbsp barbecue rub (check it is vegan)
Glaze
- 3/4 cup (180 ml) barbecue sauce
- 2 tbsp maple syrup
- 2 tbsp vegan butter or olive oil
- 1 tsp soy sauce
- 1 tsp apple cider vinegar
Equipment
- Smoker
- Tofu press or two plates and a heavy weight
- Wire rack or mesh tray
- Foil pan
Method
- Press the tofu for at least 30 minutes to squeeze out as much water as possible.
- Cut each block into 1 inch (2.5 cm) cubes. Toss with the oil, then the cornstarch, then the barbecue rub.
- Heat the smoker to 250°F (121°C) with hickory, cherry or apple.
- Spread the cubes on a wire rack or mesh tray and smoke for about 2 hours, until they are darker and firm on the outside.
- Mix the glaze ingredients in a foil pan, add the tofu and toss gently to coat.
- Return the pan to the smoker uncovered for about 30 minutes, stirring once, until the glaze is thick and sticky.
- Serve hot.
Notes
- Freezing the tofu overnight and thawing it before pressing gives a chewier, meatier texture.
- Use extra firm tofu. Softer tofu falls apart on the smoker.
Serving ideas
- On toothpicks as a party snack.
- Over rice with pickled vegetables.
- In tacos with slaw and smoked hot sauce.
- Alongside smoked cauliflower steaks for a vegetarian barbecue spread.
Frequently asked questions
What kind of tofu is best for burnt ends?
Extra firm tofu. Softer types fall apart and never firm up properly.
How long do you smoke tofu?
About 2 hours at 250°F before glazing, then 30 minutes in the glaze.
Can I make tofu burnt ends in the oven?
Yes. Bake at 400°F (200°C) for 25 to 30 minutes, then toss in the glaze and bake for 10 minutes more. Add smoked paprika for a smoky flavor.