Smoked Tofu Burnt Ends

Step 1

For the marinade, whisk together all the marinade ingredients in a 1 to 1 1/2 quart lidded container. Set aside.

Step 2

For the tofu, fire up a smoker to 225ºF. It doesn’t matter what type of smoker – maintaining steady smoke and a 225ºF temp are the most important things. Grease a Frogmat or other smoke-permeable tray. The Frogmats are nice because they let lots of smoke through. Perfect for veg, tofu, and other plant-based proteins.

Step 3

Drain the tofu but skip pressing out the water. We want the water in there for now because smoke sticks best to water. Cut both blocks of tofu into 1-inch cubes, toss them in about 2 tablespoons of oil, then spread out on the greased tray.

Step 4

Set the tray in your smoker and smoke the tofu at 225ºF until it feels much firmer and the edges are golden brown from smoke, about 2 1/2 to 3 hours.

Step 5

Remove the tofu with spatula and, while still hot, transfer to the marinade in the container. Seal and shake the container to distribute the marinade and coat the tofu. Immediately refrigerate, and then chill overnight. During that time, give the container a shake to re-distribute the marinade.

Step 6

The next day, fire up your smoker again, this time to 300ºF. Mix together the BBQ dry rub and potato starch or cornstarch in a medium bowl.

Step 7

Remove the tofu from the marinade and toss it in the rub mix. Re-grease the frogmat, then return the rubbed tofu to the tray, spreading out the cubes. Return the tray to the smoker, and smoke until the edges are crisp and charred, about 1 hour.

Step 8

Remove the tofu with a spatula and toss with the BBQ sauce. Return to the tray and to the smoker for one last time until the sauce sets, about 15 minutes. Gently brush with more sauce and continue smoking until that layer of sauce sets, about 15 minutes.

Step 9

Remove and toss in the butter until well coated. Serve warm.