Drain a package of firm or extra firm tofu. Slice into four slices, and place between paper towels under pressure. After a few minutes, or when you are ready, stack up the slices and cut into cubes roughly equal on all sides. Or you can use the Diann method and just tear the block apart into ragged chunks.
Brown the tofu in a frying pan with a little oil or cooking spray.
Dice a large onion and one or two bell peppers. Green peppers will do, but the dish is more colorful if you use red, yellow, and or orange peppers. Sauté the vegies in your favorite vegetable oil (I use canola). When the vegies are nicely done, add the tofu and a generous amount of your favorite BBQ sauce. Don’t put so much that you have soup, but don’t underdo it either. If it’s to your taste, add some hot sauce.
Once the BBQ sauce is warmed, you’re done.
Our normal complement to BBQ Tofu
Prepare a selection of vegetables. Cut broccoli and cauliflower into bite size chunks. Half or quarter brussel sprouts. Diagonally slice carrots at about 1/4 inch.
Add enough water to the steamer so that it won't boil off during the 20 minute cooking time (starting with cold water). My stove is a bit slow, you may need to reduce cooking time if your stove gets the steam going more quickly.
If you choose to add squash to the mix (zuccinni, yellow), put it in for only the last 7 minutes.
Don't overcook! Season with a few pats of butter (or for better health, a drizzle of olive oil), garlic powder, and lemon pepper.
Put on about 1 3/4 cups of water to boil.
Measure:
Add salt to taste. Dump into the boiling water, reduce heat and cover, cook for 35 minutes.