BBQ tofu

This week I had a serious craving for tofu, specifically how they make it at this amazing vegetarian restaurant I went to in Denver called Water Course. I've been dreaming about their bbq tofu ever since--all saucy with dark green veggies on the side. When I got home from work it turned out that I had some seasoned, firm tofu in teriyaki flavor in my fridge already, so clearly it was meant to be.

Cut 2 pieces of tofu into small cubes. Texturally this probably works best with the seasoned and pressed variety rather than the water-packed kind but you can try and see how it goes. Get 2 tablespoons olive oil quite hot in a pan and let the tofu cubes sizzle in there until they're golden brown and sort of crispy. Remove and set aside. In the same pan, make a bbq sauce. If you have a bottled one on hand to use that you like, feel free, but otherwise a quick emergency bbq sauce (as mine was here) can consist of 2 tablespoons ketchup (tomato paste would be better but I didn't have any on hand), 3 tablespoons brown sugar, and 1 tablespoon each of mustard, worcestershire, hot sauce, and cider vinegar all mixed up over medium heat until it makes a smooth sauce. Taste it and see how it balances out--add more sugar or vinegar if you think it needs it. Add your tofu cubes back into the sauce and gently combine over low heat until they are saucy and reheated. Hopefully you made some brown rice and a nice pile of green vegetables to go on the side. I lightly toasted 1 clove minced garlic in olive oil then added in a bunch of shredded lacinato kale and sautéed for about 5 minutes.