Barbecued Tofu, Down-home Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Lowfat extra firm tofu, drained
2 tbsp: Dijon mustard,
2 tbsp: Ketchup,
1 1/2 tbsp: Soy sauce, to 2 tbs
1 Clove: garlic, minced
2 tsp: Blackstrap molasses,
1/2 tsp: Sesame oil, *
1 tsp: 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 1/2 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." on Aug 19, 1998,
converted by MM_Buster v2.0l.
Source from luhu.jp
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 1/2 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."
converted by MM_Buster v2.0l.
Source from luhu.jp