While there are tons of recipes for Asian-style tofu, there aren’t too many for barbecued tofu. It’s easy to prepare and it’s quite tasty! We use avocado oil because it’s healthy and has a slightly higher “burn point” than evoo. The recipes below are for pan frying and barbecuing on the grill.
APPLE-MAPLE BARBECUED TOFU
1 package firm tofu, cut 1/4″ width wide (about 8 pieces)
2-3 TBSP. Gusto’s Apple-Maple rub
2 TBSP. avocado oil (plus more if frying in pan)
DIRECTIONS (for pan frying): Press out liquid from the tofu. Meanwhile, mix together Gusto’s Apple-Maple rub with the avocado oil to make a paste. Cut the tofu into 8 even pieces width wise and spread paste all over the tofu pieces; set aside. Heat a small amount of avocado oil in a non stick frying pan over medium-high heat. When oil is hot, fry the tofu pieces for 2-3 minutes or until golden brown on each side. Set cooked tofu onto a plate covered with a paper towel to absorb any excess oil.
DIRECTIONS (for barbecuing): Press out liquid from the tofu. Meanwhile, mix together Gusto’s Apple-Maple rub with the avocado oil to make a paste. Cut the tofu into 8 even pieces width wise and spread paste all over the tofu pieces; set aside. Heat grill to medium high on one side (indirect grilling). With a paper towel and tongs, rub a small amount of oil onto the grill grates. Barbecue the tofu for 2-3 minutes on each side or until desired doneness. Use metal spatula to remove tofu from grill. Set cooked tofu onto a plate covered with a paper towel to absorb any excess oil.
VARIATION: We like to serve this tofu with pan fried chopped vegetables such as red peppers and onions and a little garlic hot sauce on the side.
Perfect for when you don’t have time to smoke a pork tenderloin, this lean cut of meat is super easy to barbecue. Pair with fried apples and grilled garlic green beansfor a special Autumn dinner!
BARBECUED AUTUMN PORK TENDERLOIN
One- 1 to 1 & 1/2 lb. pork tenderloin
1/2 cup quality Maple syrup (we use grade-A pure Vermont maple syrup)
2 TBSP. olive oil
1 TBSP. prepared mustard
1 garlic clove, peeled and minced (1/2 tsp. of granulated garlic)
1-2 TBSP. Gusto’s Apple-Maple rub
Large handful of apple wood chips soaked in water for at least one hour (optional)
DIRECTIONS: In a small bowl, whisk together maple syrup, olive oil and garlic. Slather mustard onto both sides of the tenderloin and place in sealable one gallon baggie. Pour syrup mixture over pork, seal bag and place in refrigerator for at least 2 hours. Set your grill up for indirect grilling. (As pork tenderloin is a very lean cut of meat, there is no need for a drip tray.)
When ready to barbecue, apply barbecue rub to both sides of pork and allow to come to room temperature for no more than 30 minutes.
* Given pork tenderloin is a lean cut, please monitor the internal temperature as to not dry out the meat! *
FOR KETTLE GRILLS: Set air vents to 1/4 way open. Use 1/2 chimney starter of briquettes (30-40 briquettes). When ready, pour briquettes into one half of grill. (Optional: Place one handful of soaked apple wood chips directly onto burning coals). Cover grill and allow temperature to reach about 400degreesF. Place pork tenderloin on opposite side of coals and place kettle lid on for 10 minutes. Flip pork, return lid and cook for an additional 10 minutes. Check the temperature of the pork at its thickest part. The temperature should register 145degreesF. When done, transfer pork to a plate and loosely tent with tin foil for 10 minutes before slicing and serving.
FOR GAS GRILLS: (Optional: Place large handful of soaked apple wood chips onto heavy duty tin foil and make a packet. Poke 8 small holes in the top of the packet. Remove a grill grate, place packet directly onto lit burner.) Heat grill to 400degreesF. Sear pork on one side for 5 minutes. Flip and sear for another 5 minutes. Turn off one burner (for two burner grill) and place pork on unlit side for an additional 5-8 minutes or until internal temperature at the thickest part of the meat reaches 145degreesF. If using 3-burner grill, turn off middle burner and place pork on unlit burner, cooking an additional 5-8 minutes or until internal temperature at the thickest part of the meat reaches 145degreesF. When done, transfer pork to a plate and loosely tent with tin foil for 10 minutes before slicing and serving.
A wonderful (and easy!) Tex-Mex taco recipe
GRILLED TEX-MEX STEAK TACOS:
FOR THE STEAK:
2-3lbs. sirloin steak, pounded to 1/2″ thickness
1 TBSP. Worcestershire sauce
2 tsp. Extra virgin olive oil
2 tsp. Soy sauce
2 tsp. Prepared horseradish
1 tsp. Gusto Spice’s Texas spice rub
9 taco-sized corn tortillas
2 TBSP. Extra virgin olive oil
TACO FILLING IDEAS:
Fresh guacamole, pico de gallo, shredded lettuce, shredded cheese, queso, sour cream, cabbage (Mexican slaw), cilantro, lime, hot sauce.
Place Worcestershire sauce, olive oil, soy sauce, horseradish, and spice rub into a small bowl and whisk together. Place steak into a resealable bag and pour in whisked ingredients. Massage to coat and refrigerate for one hour. Take bag out of refrigerator and allow steak to rest for at least 30 minutes at room temperature before placing on grill.
Heat grill to medium-high. When grill reaches 350 degrees F, brush grates lightly with oil and place steak onto the grill. Allow steak to cook 3-4 minutes undisturbed, flip the steak and cook an additional 3-4 minutes to medium rare (internal temperature 135 degrees F). Remove steak and place on a plate covered loosely by tented tin foil. Allow meat to rest for 5-10 minutes before slicing.
Meanwhile, brush the corn tortillas lightly on both sides with with olive oil by using a pastry brush. Place tortillas on the preheated grill for 1-2 minutes on each side (until you see brown spots forming on each side). Transfer tortillas to a plate and cover with a kitchen cloth/tea towel to keep warm).
Thinly slice the sirloin steak across the grain. Place desired amount of steak into the taco shells and garnish with taco filling of choice. (Serves 3-4)