1tablespoonneutral oilcanola, vegetable, or avocado
⅓cupBBQ saucesee note #3
Preheat the oven to 420 degrees F. Line a sheet pan with parchment paper (optional).
Prep the tofu: Drain off liquid from the tofu. Pat dry with a clean dishtowel or paper towel. Slice tofu into one-inch triangles or squares.
In a medium bowl, toss the tofu pieces with sambal oelek, soy sauce, and oil.
Spread out the pieces of tofu on a parchment paper-lined baking sheet, careful not to overlap any tofu pieces.
Bake at 420F for 15-20 minutes, until the tofu appears golden. It shouldn't be 100% done. Remove from the oven.
Transfer tofu back to the bowl. Toss with ⅓ cup BBQ sauce, adding more as needed to evenly coat each piece of tofu.
Transfer back to the baking sheet to bake for an additional 5-10 minutes. Bake for 5 minutes for golden, crisp tofu. Bake for 10 minutes for almost blackened tofu. Remove from the oven and enjoy!
Sambal oelek adds a light amount of spice. Find it in the international aisle or condiments aisle. An equal amount of garlic chili paste or harissa can be used for a similar result.
Soy sauce: An equal amount of regular soy sauce can be used. Tamari can be used to make this recipe gluten-free.
BBQ sauce: Any kind of BBQ sauce will work in this recipe, but high sugar BBQ sauces result in crispier tofu
Leftovers: Keep leftover tofu refrigerated in a closed container for 3-4 days. Reheat in the microwave or in a skillet over medium heat.
Air fry option: Lightly spray the air fryer rack. Air fry the tofu for 6-8 minutes at 400F, until golden. Remove from the air fryer and toss with BBQ sauce. Bake another 2-4 minutes, until the tofu starts to blacken around the edges.