| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Tofu, Vegan, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lowfat extra firm tofu; drained |
| 2 |
tb |
Dijon mustard |
| 2 |
tb |
Ketchup |
| 1 1/2 |
tb |
Soy sauce; to 2 tbs |
| 1 |
|
Clove garlic; minced |
| 2 |
ts |
Blackstrap molasses |
| 1/2 |
ts |
Sesame oil; * |
| 1 |
ts |
Chipotle pepper in adobo; or 1/4 tsp ground chipotle chile or cayenne pepper |
INSTRUCTIONS
* 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." <ellen@elekta.com> on Aug 19, 1998,
converted by MM_Buster v2.0l.
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