Bbq Tofu with Spiralized Sweet Potato Noodles

foodnetwork.com

Jax

Total: 55 min (includes pressing time)

subheading: Active: 15 min:

This recipe is inspired by a restaurant that used to be in East Hampton called Babette’s… Show More

Ingredients

1 pound extra-firm tofu

Nonstick cooking spray, for the rack

Kosher salt and freshly ground black pepper

½ cup BBQ sauce plus 2 tablespoons more if needed, recipe follows (or use your favorite store brand)

2 tablespoons avocado, vegetable or olive oil

One 10-ounce package spiralized sweet potatoes noodles

2 teaspoons grated garlic

1 teaspoon grated fresh ginger

1 tablespoon soy sauce

1 teaspoon sesame oil

3 scallions, thinly sliced on the bias

subheading: BBQ Sauce:

1 tablespoon olive oil

1 cup minced yellow onion

2 cups ketchup

¾ cup low-sodium chicken broth

¼ cup apple cider vinegar

¼ cup dark brown sugar

¼ cup molasses

1 tablespoon Worcestershire sauce

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

⅛ teaspoon cayenne pepper

1 teaspoon dry mustard

1 teaspoon ground cumin

1 teaspoon ground coriander

Directions

Drain the liquid from the tofu. Wrap the tofu in a kitchen towel and place a heavy-bottomed pot on top. Press out the remaining liquid at room temperature for at least 30 minutes and up to 2 hours.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and fit it with a rack. Spray the rack with nonstick cooking spray. Set aside.

Directions at foodnetwork.com

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