Ingredients:

  • 1 block firm tofu (about 14 oz)
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1/4 cup arrowroot powder
  • 2 tablespoons Spiceology’s KB Korean BBQ seasoning
  • 2 tablespoons hoisin sauce

Instructions:

  1. Pressing and Freezing the Tofu:
    1. Press the tofu for at least 30 minutes to remove excess moisture.
    2. Freeze the tofu for several hours or overnight.
    3. Thaw the tofu completely and press it again to remove as much moisture as possible.
    4. Tear the tofu into bite-sized chunks.
  2. Marinating the Tofu:
    1. In a bowl, combine the sesame oil and soy sauce.
    2. Add the tofu chunks and gently mix to coat them in the marinade. Let them sit for 10-15 minutes.
  3. Coating the Tofu:
    1. In a separate bowl, mix the arrowroot powder and Spiceology’s KB Korean BBQ seasoning.
    2. Dredge each tofu chunk in the arrowroot and seasoning mix until well-coated.
  4. Cooking:
    1. Preheat your Traeger Pellet grill to 325°F (163°C).
    2. Place the coated tofu chunks on the grill.
    3. Cook for about 35 minutes.
    4. After 35 minutes, lightly baste the tofu chunks with hoisin sauce.
    5. Continue cooking for another 10 minutes, or until the tofu nuggets are crispy and golden brown.
  5. Serving:
    1. Remove the tofu nuggets from the grill and let them cool slightly before serving.

Nutritional Facts (Per Serving):

Assuming the recipe makes 4 servings.

  • Calories: 210 kcal
  • Protein: 11 g
  • Carbohydrates: 12 g
    • Dietary Fiber: 1 g
    • Sugars: 2 g
  • Fat: 14 g
    • Saturated Fat: 2 g
  • Cholesterol: 0 mg
  • Sodium: 700 mg
  • Iron: 2 mg
  • Calcium: 200 mg