Steps

• 1

  Prepare the tofu. Start by pressing the tofu to remove as much liquid as possible. Place the tofu between two cutting boards and weigh the top down with a couple of heavy cans. The liquid will be pooling around the tofu. Let it sit for 1-2 hours, periodically tipping the liquid into the sink. This will improve the texture and make it more absorbent for the marinade.

• 2

  Make the marinade. In a shallow dish, add the hoisin, soy sauce, rice wine vinegar, lime juice, sesame oil, garlic, and one thinly sliced green onion. Mix well to combine.

• 3

  Using a sharp knife on a cutting board, slice the tofu into 1-inch-thick cubes for skewers or larger strips, if desired. Place the tofu into the dish with the marinade. Toss to coat and let sit for 1 hour, or cover and refrigerate overnight, occasionally spooning the marinade over the tofu.

• 4

  When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes.

  165 ˚F / 74 ˚C

  00:15

  Super Smoke

• 5

  Place the tofu onto skewers, if using, and apply salt and pepper. Place directly on the grill grates. Close the lid and smoke the tofu for 15 minutes.

  165 ˚F / 74 ˚C

  00:15

  Super Smoke

• 6

  Remove the tofu from the grill, increase the Traeger temperature to 500°F, and preheat with the lid closed, for 15 minutes.

  500 ˚F / 260 ˚C

  00:15

• 7

  Place the skewers directly on the grill grates, close the lid, and cook for about 20 minutes, rotating the skewers every 5 minutes and brushing with the marinade. Tofu should be warmed through and have nice grill marks.

  500 ˚F / 260 ˚C

  00:20

• 8

  Remove the tofu from the grill, and garnish with toasted sesame seeds and sliced green onions as desired. Serve warm. Enjoy!