Barbecued tofu, down-home
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lowfat extra firm tofu; drained |
| 2 | tablespoons | Dijon mustard |
| 2 | tablespoons | Ketchup |
| 1½ | tablespoon | Soy sauce; to 2 tbs |
| 1 | Clove garlic; minced | |
| 2 | teaspoons | Blackstrap molasses |
| ½ | teaspoon | Sesame oil; * |
| 1 | teaspoon | Chipotle pepper in adobo; or 1/4 tsp ground chipotle chile or cayenne pepper |
Directions
* original was 2 tsp sesame oil Press the tofu between layers of kitchen cloth with a 1-lb weight on top.
Line a broiling pan with aluminum foil. Set the oven rack about 5 inches from the broiling element. Preheat the broiler.
Prepare the barbecue sauce by blending all the remaining ingredients.
Unwrap the tofu. Cut into 9 slices, each about ½ inch thick. Dip the slices into the sauce to coat both sides.
Broil the tofu until flecked with dark brown spots, 4-6 minutes. Turn the tofu over and slather any remaining sauce on the second side. Broil until deeply browned, 4-6 more minutes.
NOTES : "Leftovers make great sandwiches, garnished with thinly sliced tomato and red onion." [Lorna sass] Recipe by: The New Soy Cookbook, Lorna Sass Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Aug 19, 1998, converted by MM_Buster v2.0l.