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Stovetop BBQ Tofu Sliders

Name: Stovetop BBQ Tofu Sliders
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g Extra-firm tofu, drained and pressed; 15 g Cornstarch, for crisp coating; 2 g Salt, fine grain; 1 g Black pepper, ground; 30 ml Neutral cooking oil, such as canola or grapeseed; 60 ml BBQ sauce, divided; 160 g Slider buns, 4 standard buns; 100 g Prepared coleslaw, creamy or vinegar-based

Crispy pan-seared tofu slabs glazed with barbecue sauce and served on toasted slider buns with coleslaw.

Time35 min

LevelEasy

ToolStovetop

Yield

4 servings

×1

Units

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Recipe diagramStovetop BBQ Tofu Sliders4 servings · ingredients flow left to right
PrepUse extra-firm tofu and press thoroughly for 15-20 minutes to remove excess moisture for proper browning.
PrepSlice the tofu block into 8 equal slabs to fit standard slider buns.
400 g · 14 ozExtra-firm tofudrained and pressed	01Press & SlicePress and slicePress the block of tofu under a heavy weight for 15 minutes, then slice crosswise into 8 even slabs.15 minutes	02DredgeCoat tofu slabsMix cornstarch, salt, and black pepper together, then lightly dredge each tofu slab on all sides.		04Cook & GlazePan-fry and glazePan-fry tofu slabs for 4 minutes per side until golden brown, brush with BBQ sauce in the final minute, warm buns briefly, and portion coleslaw.8-10 minutesReady when Tofu releases easily from the pan with a golden crust and crisp edges	05Assemble & ServeAssemble slidersPlace glazed tofu slabs onto the bottom slider buns, top with coleslaw and remaining BBQ sauce, cover with top buns, and serve immediately.2 minutes
15 g · 2 tbspCornstarchfor crisp coating
2 g · 0.25 tspSaltfine grain
1 g · 0.13 tspBlack pepperground
30 ml · 2 tbspNeutral cooking oilsuch as canola or grapeseed			03Heat SkilletHeat oil in skilletHeat neutral oil in a skillet over medium-high heat until shimmering.190°C to 200°C (375°F to 400°F)
60 ml · 0.25 cupBBQ saucedivided
160 g · 5.6 ozSlider buns4 standard buns
100 g · 3.5 ozPrepared coleslawcreamy or vinegar-based

Ingredient ActionHover or tab through a cell to trace its path.

Why this works

Pressing removes surface water while the cornstarch dredge absorbs lingering moisture, allowing the skillet heat to quickly build a crispy exterior shell that holds up to thick barbecue sauce.

Watch for

Skipping the press or overcrowding the pan leads to steaming instead of browning, resulting in soggy tofu slabs.