BBQ Baiye Tofu Skewers
Orchid Cut Baiye Tofu Skewers, or 蘭花刀百頁豆腐, are pretty much a total invention on my part, employing a cutting technique I’ve seen for fried and braised tofu. I use Baiye Tofu 百頁豆腐, which can best be described as a “fish cake but made with tofu.” It has a springy texture. When cut this way, it chars beautifully and absorbs (sucks!) the sauce in all the nooks and crannies.
Orchid-Cut Baiye Tofu Skewers
烤蘭花百頁豆腐串,
By Lisa Cheng Smith for Cooking with Steam
Serves 8-12
Ingredients
- 2 blocks baiye tofu
- Dong He Camellia Oil, as needed
- Pineapple Miso BBQ Sauce, about a half cup
Optional Garnishes
- Awakened Taste Dracula Paprika, to taste
- Cilantro, to taste
Equipment
- Chopsticks (ideally square-shaped ones)
- Bamboo skewers, soaked in water
- Grill
- Brush
- Sharp Knife
Instructions
- Cut each block of baiye tofu into thirds, then cut each third in half into 1”-thick slices.
- To orchid-cut: lay one slice between two chopsticks; they'll stop the knife so you don't cut all the way through. Make thin parallel cuts, about ⅛ inch apart, straight down across the top. Flip the slice and repeat at a 45-degree angle to the first cuts. The slice should stretch open like an accordion. Refer to the video for visuals!
- Skewer the tofu accordions gently, two per skewer.
- Grill the skewers on a hot, oiled grill, brushing both sides of them with oil, until they’ve started to develop a little bit of a char. This won’t take long, about two minutes per side.
- Brush both sides of the skewers with a few coats of pineapple miso BBQ sauce, grilling and flipping until caramelized.
- Dust with Dracula Paprika. Sprinkle with cilantro.
