Sticky tofu bites
Want to make a vegetarian party snack in your Big Green Egg? Watch this! This tofu recipe to make in your kamado is simple, quick and incredibly delicious. You don’t need to marinate the tofu in advance. Simply add the seasonings to the skillet. Preparing tofu is really easy this way.
- 1 block of tofu (firm) of 375 g
- 2 tbsp sunflower oil
- 1 tbsp pork rub
- 2 tbsp maple syrup
- 50 ml red wine
- 1 tbsp sesame seeds
- Light the charcoal in the Big Green Egg, and heat, with the Stainless Steel Grid, to a temperature of 220°C. Meanwhile, cut the tofu into 10 even cubes.
- Place the Cast Iron Skillet Small on the grid, and heat the sunflower oil in the pan.
- Add the tofu cubes, and fry for 8-10 minutes until the cubes are crispy and start to brown. Stir the tofu occasionally, closing the lid of the EGG after each operaion.
- Sprinkle the tofu cubes with the pork rub, and drizzle with the maple syrup. Stir through, close the lid of the EGG, and let the tofu caramelise for 2-3 minutes. Stir the tofu again occasionally, closing the lid of the EGG after each operation.
- Deglaze the tofu with the red wine, and fry for 4-5 minutes until the tofu is nice and sticky. Stir the tofu again occasionally.
- Sprinkle the tofu cubes with the sesame seeds, and remove the skillet from the EGG. Place the cubes on a plate, and insert a few cocktail sticks.
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