From Lorna Sass

[Guest guest]

I was surfing around the Food Network website and found this:

 

Buster has placed only 1 MasterCook recipe in this file:

 

DOWN HOME BARBECUED TOFU

 

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* Exported from MasterCook Buster *

 

DOWN HOME BARBECUED TOFU

 

Recipe By : Lorna Sass, The New Soy Cookbook

Serving Size : 4 Preparation Time :

Categories : Tofu Barbecue

 

Amount Measure Ingredient -- Preparation Method

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1 pound extra-firm tofu -- drained

2 generous tablespoon Dijon mustard

2 generous tablespoons ketchup

2 tablespoons shoyu -- depending upon

-- desired saltiness,

2 large cloves garlic -- peeled and pressed

2 teaspoons blackstrap molasses

2 teaspoons toasted Asian sesame oil

1 teaspoon chipotle in adobo OR

1/4 teaspoon ground chipotle chili -- or cayenne pepper

Freshly ground black pepper -- to taste

 

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.

 

Yield: 3 or 4 servings

 

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.

 

From In Food Today, #INI188, http://www.foodtv.com

 

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Busted by RisaG. Posted to Veg-Recipe 3/9/99

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RisaG