BBQ Tofu with Cheesy Pepper Jack Grits | CookOS

BBQ Tofu with Cheesy Pepper Jack Grits

Name: BBQ Tofu with Cheesy Pepper Jack Grits
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 (15 oz) block firm tofu; 1 cup coarsely ground corn grits or polenta; 4 cups water; ½ cup BBQ sauce, plus extra to serve; 4 oz shredded pepper jack cheese; 2 scallions, thinly sliced; 1½ tsp kosher salt

BBQ Tofu with Cheesy Pepper Jack Grits pairs silky, no-stir grits with spicy pepper jack cheese and tender barbecued tofu for a comforting, plant-based main that requires no constant stirring.

🌍Japanese 🥗Vegetarian 🏷️Bbq 🏷️Tofu 🏷️Grits 🏷️Pepper jack cheese Slow cook

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Total

4h 15m

Servings

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 (15 oz) block firm tofu
1 cup coarsely ground corn grits or polenta
4 cups water
½ cup BBQ sauce, plus extra to serve
4 oz shredded pepper jack cheese
2 scallions, thinly sliced
1½ tsp kosher salt

7 Ingredients

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Instructions

1
Cut 1 (15 oz) block of firm tofu into ½-inch thick slices. Arrange tofu on a double layer of paper towels, place additional paper towels on top of tofu, and place a heavy pot on top of the tofu and allow to drain for 15 minutes.
2
In a Suvie pan, stir together 1 cup grits, 4 cups water, and 1½ tsp kosher salt. Place pan in the bottom zone of Suvie.
3
Once tofu has drained, transfer to a Suvie pan with ½ cup BBQ sauce. Place pan in the top zone of Suvie. Input settings and cook now or schedule
4
Cook: Bottom Zone: Slow Cook Low for 4 hours
5
After the cook, whisk 4 oz shredded pepper jack cheese into grits and season with salt and pepper to taste. Divide polenta between shallow bowls. Cut tofu into cubes.
6
Spoon tofu over polenta, garnish with scallions, and serve with extra barbecue sauce on the side.

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Tips & Notes

Pro tips

Press the tofu block between paper towels under a light weight for 15–20 minutes before cooking to remove excess moisture and improve browning.
Stir the grits every 5–10 minutes rather than constantly; this prevents lumps while allowing the corn flavor to develop.
Let the tofu rest 2–3 minutes after cooking to allow residual heat to set the exterior crust before serving.
Reserve 1–2 tablespoons of the cooking liquid to stir into finished grits if they thicken too much as they cool.

Substitutions

Pepper jack cheese → sharp cheddar or Gruyère (adjust salt to taste)
Firm tofu → extra-firm tofu (denser texture, requires slightly less cooking time)
Polenta/corn grits → stone-ground cornmeal (may require slightly more water)
BBQ sauce → hoisin sauce mixed with rice vinegar and sriracha (different flavor profile, higher heat)

Storage & make-ahead

Store leftovers separately: grits in an airtight container up to 3 days; tofu up to 4 days. Reheat grits gently on the stovetop with water or milk; reheat tofu in a skillet or oven at 350°F until warmed through.

Common Questions

Can I make the grits ahead of time?

Yes. Cook the grits, transfer to a baking dish, cool, cover, and refrigerate up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.

How do I know when the tofu is cooked through?

The tofu should be heated through and lightly caramelized on the edges where it contacts the pan, about 4–5 minutes per side over medium-high heat.

Why aren't the grits lumpy?

Low, gentle heat and proper hydration prevent lumps. Use a 4:1 water-to-grits ratio and stir occasionally rather than constantly for a silky texture.

Can I use a different cheese instead of pepper jack?

Yes. Sharp cheddar, Gruyère, or smoked gouda work well; adjust salt to taste since some cheeses vary in saltiness.

Is this recipe vegan?

It contains dairy cheese and may contain animal products in the BBQ sauce; substitute vegan cheese and verify your BBQ sauce ingredients for a fully vegan version.