• Whisk the peanut oil, tamari, and vegetable broth together in a wide shallow dish, like a baking dish. Add the tofu slabs and turn to coat. Let sit for 20 minutes or so, tossing twice.

To grill outside:

• Preheat a gas or charcoal grill to medium-high, around 425°F. Oil the grates generously using vegetable oil on a folded paper towel held in long tongs. This is what keeps the tofu from sticking and shredding apart.
• Grill the marinated tofu directly over the heat until you have good char marks, about 4 to 5 minutes per side.
• Once both sides have char marks, brush the tofu generously with BBQ sauce on the top side. Flip and grill another 2 minutes, then brush the new top side with more sauce. Flip once more and grill another 2 minutes, basting with extra sauce as it caramelizes. The sauce should thicken and turn glossy on the surface.
• Move the finished tofu to a platter and brush with one more coat of sauce before serving.

To grill indoors:

• Heat a cast-iron grill pan over medium-high heat for a few minutes until it's properly hot. Oil well with spray or by brushing oil on.
• Cook the tofu undisturbed until you have grill marks, about 4 to 5 minutes per side.
• Once both sides have grill marks, brush the tofu generously with BBQ sauce on the top side. Flip and cook another 2 minutes, then brush more sauce on the new top side. Flip once more for another 2 minutes, basting with extra sauce as it caramelizes. (Turn on the hood fan, the sauce will smoke as it cooks down.)
• Move to a platter and brush with one more coat of sauce before serving.

To bake:

• Preheat the oven to 350°F. Lift the tofu out of the marinade and arrange in a single layer in a 9 x 13-inch baking dish (line with parchment paper for easy cleanup). Bake for 15 minutes, then flip the slabs and bake for 15 more minutes.
• Turn the heat up to 425°F. Pour the BBQ sauce over the tofu and flip it to smother. Return to the oven and bake for 15 more minutes, until the sauce is set and caramelized at the edges. Serve.