If we’re camping and have access to a grill, we try to take advantage of it. Everything tastes better cooked over charcoal or a campfire. This dish, though, can be cooked in a frying pan and is still delicious! Just be sure to cook the tofu on a high enough heat to char it for best flavor. This barbeque sauce is quite hot – if you don’t like spicy, use only one jalapeño or less.

Serves 3

Ingredients:

• 1 lb extra firm tofu
• 1 ½ Tbs olive oil
• ½ white onion, diced
• 1 clove garlic, diced finely
• ¾ cup ketchup
• 1 ½ Tbs Worcestershire sauce
• 1 Tbs apple cider vinegar
• 2 tsp chili powder
• 2 jalapeños, grilled or charred in a frying pan, stems removed and chopped
• 1 mango, cubed
• Salt to taste
• Sour cream or yogurt

Preparation:

Cut tofu into ½ inch slabs, pressing out any extra moisture. Set aside. In a saucepan, heat oil and sauté onion and garlic until translucent. Add next five ingredients and half the cubed mango, and bring to heat, simmering gently until mango starts to break down. Let cool slightly and purée sauce with an immersion blender. Add the slabs of tofu, and marinate in the BBQ sauce for about 2 hours.

Bring your grill or frying pan to temp, then add a thin coating of oil. Remove tofu from the sauce, shaking off any excess, and grill on both sides until charred and smoky. While the tofu is cooking, reheat the remaining BBQ sauce from the marinade. Taste and add salt if needed. Serve the grilled tofu with extra BBQ sauce drizzled over the top, along with the rest of the cubed mango, and a dollop of sour cream to tame the spiciness.