Recipe courtesy of Lorna Sass

Down Home Barbecued Tofu

  • Level: Easy
  • Yield: 3 or 4 servings
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Ingredients

1 pound block extra-firm tofu, drained

2 generous tablespoon Dijon mustard

2 generous tablespoons ketchup

1 1/2 to 2 tablespoons shoyu (depending upon desired saltiness)

2 large cloves garlic, peeled and pushed through a press

2 teaspoons blackstrap molasses

2 teaspoons toasted Asian sesame oil

1 to 2 teaspoons chipotle in adobo OR

1/8 to 1/4 teaspoon ground chipotle chili (see note) or cayenne pepper

Freshly ground black pepper to taste

1 pound block extra-firm tofu, drained

2 generous tablespoon Dijon mustard

2 generous tablespoons ketchup

1 1/2 to 2 tablespoons shoyu (depending upon desired saltiness)

2 large cloves garlic, peeled and pushed through a press

2 teaspoons blackstrap molasses

2 teaspoons toasted Asian sesame oil

1 to 2 teaspoons chipotle in adobo OR

1/8 to 1/4 teaspoon ground chipotle chili (see note) or cayenne pepper

Freshly ground black pepper to taste

Directions

  1. Wrap the tofu in several layers of a clean, absorbent kitchen towel and set a l-pound bag of dried beans on top. Set the tofu aside until you are ready to slice it. Line a broiling pan or baking sheet with aluminum foil. Set aside. Place the oven rack about 5 inches from the broiling element, and turn on the broiler. In a pie plate or large, shallow bowl, prepare the barbecue sauce by blending together the remaining ingredients. Unwrap the tofu and set the block on a cutting board with the longer side facing you. Cut the block crosswise into 9 slices, each slightly less than 1/2-inch thick. Dip the slices into the sauce to coat both sides heavily. Arrange the slices on the broiling pan as you work. (Reserve any remaining sauce.) Broil the tofu until flecked with dark brown spots, 4 to 6 minutes. (If your broiler cooks unevenly, rotate the broiling pan halfway through.) Turn the tofu over with a spatula and slather any remaining sauce on the second side with a pastry brush or knife. Broil until deeply browned on the second side, 4 to 6 more minutes. Serve with the darker side up.
  1. Wrap the tofu in several layers of a clean, absorbent kitchen towel and set a l-pound bag of dried beans on top. Set the tofu aside until you are ready to slice it. Line a broiling pan or baking sheet with aluminum foil. Set aside. Place the oven rack about 5 inches from the broiling element, and turn on the broiler. In a pie plate or large, shallow bowl, prepare the barbecue sauce by blending together the remaining ingredients. Unwrap the tofu and set the block on a cutting board with the longer side facing you. Cut the block crosswise into 9 slices, each slightly less than 1/2-inch thick. Dip the slices into the sauce to coat both sides heavily. Arrange the slices on the broiling pan as you work. (Reserve any remaining sauce.) Broil the tofu until flecked with dark brown spots, 4 to 6 minutes. (If your broiler cooks unevenly, rotate the broiling pan halfway through.) Turn the tofu over with a spatula and slather any remaining sauce on the second side with a pastry brush or knife. Broil until deeply browned on the second side, 4 to 6 more minutes. Serve with the darker side up.

Cook’s Note

Chipotles in adobe is a thick paste of chipotles, vinegar, onions, garlic, and spices. Look for it in Hispanic groceries and gourmet shops Chipotle chilies are dried jalapenos that impart a hot, smoky flavor. They may be purchased from gourmet shops either whole or ground, To grind your own, stem and seed the chili, snip it into bits, and grind the bits to a powder in a spice grinder.

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