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