BBQ Tofu
This is some tasty tofu! It is served with Asian marinated broccoli (fresh from the farmer’s market) and whole wheat corn cakes.
Follow my recipe for Best BBQ Sauce. In a bowl, add 1/2-2/3 cup BBQ sauce, 1/2 cup water, and 1/4 cup sesame oil. Add the frozen, thawed, pressed, and sliced tofu (follow my Asian Baked Tofu recipe for tofu prep instructions).
Carefully coat the tofu and allow it to soak up the sauce for 30 minutes or so. Grill it for 4-5 minutes on each side. Serve with extra sauce and enjoy.
Best BBQ Sauce
- At June 25, 2009
- By megan
- In BBQ Sauce, favorites
0
This is by far my favorite BBQ sauce I’ve ever made. It is a little spicy and has lots of flavor. Also, my measurements are all approximate.
Ingredients:
- 1/4 cup molasses
- 1/4 cup pure maple syrup
- 1 small can tomato paste
- 1-2 tsp Chinese chili paste (add more if you like it really hot)
- 2 TB Worcestershire sauce
- 1 TB soy sauce
- 4 TB cider vinegar
- fresh ground black pepper
- pinch of sea salt
- 1 TB garlic powder
- 1 TB onion powder
- 1/2 TB dried shallots
Mix it all together. Refrigerate any extra sauce and use within a few days.
BBQ Baked Tofu
- At April 12, 2009
- By megan
- In baked tofu, BBQ Sauce
- 0
Recap on tofu rules: Firm or Extra Firm, freeze, thaw, press, and cut into 1 x 2 x 1/2 inch pieces.
Make the BBQ sauce.
Ingredients
- a few cloves of garlic, finely chopped
- 1/2 cup or so of honey
- one small can tomato paste
- couple tablespoons cider vinegar
- couple tablespoons Worcestershire sauce
- a few splashes of liquid smoke (optional)
- tablespoon or so garlic powder (NOT garlic salt)
- equal amount onion powder
- some cayenne
- salt
- pepper
- juice of 1/2 lemon
Mix all together and you have a great homemade BBQ sauce. But, there’s not too long of a shelf life, so use within a few days.
For the tofu, mix most of the BBQ sauce with a cup of water. Pour over tofu and bake at 375 for almost an hour, until the sauce really thickens. Turn them once while cooking. I served this with whole wheat cornbread (follow your favorite recipe… just please don’t make it out of a box), my experimental vegetarian maple beer baked beans, and a spinach, carrot, and curried pecan salad.
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