minced or pressed
plus more for frying tofu
plus 1 teaspoon
up to 1 teaspoon
crushed red pepper,
up to 1 tablespoon
While the sauce is simmering, prepare the tofu: Cut tofu into 1/2" squares or a little larger. Fry in batches in a frying pan with a little olive oil. After each batch finishes browning, add it to the simmering sauce mixture, and just let it simmer with the sauce until all the tofu is fried and sauce has cooked for about an hour.
Saute onion and garlic in olive oil until onions become clear. Add all other sauce ingredients except the lemon juice and soy sauce. Bring to a boil, reduce heat and simmer for about an hour. Add the lemon juice and soy sauce, and cook 10-15 minutes longer.
Tofu simply takes on the flavor of what it's cooked with, so part of the secret is just this really good barbecue sauce. The other secret to tofu is getting rid of the typically "mushy" texture that gives tofu a bad name. First of all, buy firm tofu, such as Hinoichi Premium Firm Tofu. When you get home, FREEZE it. Let it freeze for at least 1-2 days, and thaw before you plan to make the recipe. This will give the tofu a course texture more similar to meat products.