Sichuan Dry-Rubbed Smoked Tofu Burnt Ends

• vegan
• bbq
• fusion
• sichuan
• tofu
• burnt-ends
• plant-based
• asian-american
• smoky
• Emily

Introduction

Hey there! It's Emily, bringing you some sunshine and smoke from my kitchen to yours. Today, we're leaning into the 'dry fusion' trend—a style that focuses on intense spice crusts and deep textures without relying on heavy sauces. We are taking the soul of Kansas City burnt ends and infusing them with the electric, numbing heat of Sichuan peppercorns and the aromatic warmth of Chinese five-spice. This dish is all about that perfect char and a flavor profile that dances between American woodsmoke and Asian umami. It’s crispy, chewy, and totally addictive!

Ingredients

• 2 blocks (14oz each) extra-firm tofu, pressed for 30 minutes and cubed
• 2 tablespoons avocado oil (high smoke point)
• 3 tablespoons dark brown sugar
• 1 tablespoon Sichuan peppercorns, toasted and finely ground
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground ginger
• 1 teaspoon Chinese five-spice powder
• 1 teaspoon sea salt
• 1/2 teaspoon toasted sesame oil (for finishing)
• Sliced scallions and toasted white sesame seeds for garnish

Instructions

• Start by pressing your tofu thoroughly to ensure it's as dry as possible; this is key for that "burnt end" texture. Cut the tofu into 1-inch cubes.
• In a small mixing bowl, combine the dark brown sugar, ground Sichuan peppercorns, smoked paprika, garlic powder, onion powder, ginger, five-spice, and sea salt. Mix until the rub is uniform.
• Place the tofu cubes in a large bowl and drizzle with avocado oil. Toss gently to ensure every side is lightly coated.
• Sprinkle the dry rub over the tofu. Toss again until each cube is heavily encrusted with the spice blend. The sugar will help create a beautiful bark.
• Preheat your smoker to 225°F (107°C) using hickory or applewood chips. If using an oven, set it to 275°F (135°C) and place a wire rack over a baking sheet.
• Arrange the tofu cubes in a single layer on the smoker rack or the wire oven rack.
• Smoke (or bake) for approximately 1.5 to 2 hours. You are looking for the tofu to firm up and the outside to develop a dark, crispy, caramelized "bark."
• In the last 10 minutes of cooking, increase the heat to 400°F (200°C) to get that final BBQ char.
• Remove from heat, drizzle with a tiny bit of toasted sesame oil, and garnish with fresh scallions and sesame seeds.

And there you have it—my Sichuan Dry-Rubbed Tofu Burnt Ends! These little nuggets of joy are the perfect example of how plant-based BBQ can be just as bold and exciting as the traditional stuff. The way the Sichuan peppercorns tingle against the sweetness of the brown sugar is pure magic. Serve these up at your next backyard hangout and watch them disappear. Stay vibrant, keep experimenting, and happy grilling!

Emily