This Can't Be Tofu! -- Grilled, Braised, or Broiled Tofu with Tamarind Barbecue Sauce

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Grilled, Braised, or Broiled Tofu with Tamarind Barbecue Sauce

 

Recipe By :This Can't Be Tofu!, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 carton tofu, firm -- or extra-firm, drained

1 tablespoon peanut or vegetable oil -- (to 2 tbsp)

TAMARIND BARBECUE SAUCE:

1/3 cup brown sugar

1/4 cup balsamic vinegar

1 tablespoon red wine vinegar -- (strong)

1/2 cup water or vegetable stock

1/2 cup diced fresh tomatoes -- or canned diced tomatoes in

puree

1 teaspoon hot mustard

1 tablespoon tamarind paste

1 tablespoon roasted peanut oil

freshly ground black pepper

 

Cut the tofu crosswise or lengthwise into slabs of about 1/2-inch thick or a bit

less. Set on paper toweling while you mix together the ingredients for the

sauce.

 

Heat a nonstick skillet or cast iron skillet and add 1 tablespoon of vegetable

oil. When hot, add the tofu and fry until golden. Turn, adding more oil to the

pan if needed, and fry on the second side. Turn off the heat.

 

Combine the sauce ingredients in a medium saucepan. Bring to a boil and stir to

dissolve the tamarind paste. Boil until thickened and the surface is covered

with bubbles, 4-5 minutes.

 

TO GRILL: Brush the tofu with the marinade. Make a fire or preheat the grill,

making sure that the grill rack is very clean. Brush or spray it with oil.

Place the tofu on the grill and cook without turning until browned, about 5

minutes, depending on the heat of the fire (you may have to pick up a corner and

check). Turn the tofu 45 degrees and cook a few minutes more to get a nice set

of grill marks. As the tofu cooks, continue to brush the sauce over it to keep

it moist. Heat any extra marinade and serve it on the side.

 

TO BROIL: Preheat the broiler and brush the fried tofu very generously with the

sauce. You won't need to use it all. Broil about 5 inches from the heat. When

bubbly and reduced, turn the tofu, brush it again with sauce, and broil the

second side. Heat the extra sauce and serve it with the tofu and/or an

accompaniment.

 

TO BRAISE: Once the tofu is golden, add half the marinade and let it cook over

medium-high heat, sloshing it over the tofu, until well reduced and the tofu is

burnished but not dry, about 4-5 minutes.

 

S(ISBN):

" 0-7679-0419-2 "

 

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Per serving: 142 Calories (kcal); 8g Total Fat; (49% calories from fat); 3g

Protein; 16g Carbohydrate; 0mg Cholesterol; 10mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

1 Other Carbohydrates

 

NOTES : Regardless of which cooking method you choose, you'll have the best

results if you fry the tofu first -- it will have a better texture, appearance,

and flavor. Extra-firm tofu can withstand the slightly tougher handling on the

grill, but the firm tofu will work too. Since there's likely to be extra sauce,

you can double the amount of tofu.

Nutr. Assoc. : 0 1563 0 0 0 0 0 0 0 1477 1074 0