---
title: BBQ Tofu with Cheesy Polenta and Green Bean-Corn Hash
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/bbq-tofu-55ae8d4d4dab71c5068b4568
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Medium
allergens:
  - Soy
  - Milk
tags:
  - Gluten Free
  - Veggie
  - Tofu
  - Polenta
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Tangy-sweet barbecue sauce pairs perfectly with crispy tofu and creamy polenta
  - theme: Preparation
    text: Pressing the tofu ensures a satisfying crispy exterior
image: "data/recipes/bbq-tofu.jpg"
---
@firm tofu{14%oz}
@red onion{1%unit}
@jalapeño{1%unit}
@corn on the cob{1%unit}
@cheddar cheese{1%cup}
@green beans{1%cup}
@garlic{1%head}
@bbq spice rub{1%unit}
@ketchup{½%cup}
@red wine vinegar{2%tbsp}
@hot sauce{1%tsp}
@veggie stock concentrate{1%unit}
@olive oil{2%tbsp}
@polenta{1%cup}

Preheat oven to 400°F. Cut the firm tofu in half horizontally. Press gently between paper towels to remove excess water, repeating 2-3 times until dry. Lightly coat a #baking sheet{} with 1 tbsp olive oil. Place tofu on sheet and season on all sides with the bbq spice rub, salt, and pepper. Bake ~{40%minutes}, flipping halfway through, until golden brown.

Mince or grate the garlic. Halve, peel, and thinly slice the red onion. Trim the green beans. Cut kernels off the corn on the cob. Thinly slice the jalapeño, removing seeds and ribs if less heat is preferred.

In a #small bowl{}, combine ¼ of the sliced red onion with the red wine vinegar. Set aside to pickle.

Heat remaining 1 tbsp olive oil in a #medium pot{} over medium heat. Add jalapeño, garlic, and remaining red onion. Cook, tossing, ~{5%minutes} until soft and slightly browned. Stir in ketchup, 2 cups water, veggie stock concentrate, and hot sauce. Simmer ~{10%minutes} until very thick.

Heat a #large pan{} over medium-high heat. Add green beans and cook, tossing, ~{3%minutes}. Season with salt and pepper. Add corn and cook ~{5%minutes} until green beans are tender. Season with salt and pepper.

Bring 2 cups water to a boil in a #medium pot{}. Whisk in the polenta slowly to prevent clumping. Reduce heat to low and continue whisking ~{5%minutes} until thick but creamy. Stir in the cheddar cheese until melted. Season with salt and pepper.

Plate the polenta, top with crispy tofu, and drizzle with barbecue sauce. Serve alongside the corn and green bean hash. Garnish with pickled red onion and serve immediately.