Barbecued Tofu

  • 1 lbs extra-firm tofu, drained
  • 2 generous Tbsp Dijon-style mustard
  • 2 generous Tbsp catsup
  • 1 1/2 to 2 Tbsp soy sauce
  • 1 large clove garlic, peeled and pressed
  • 2 tsp blackstrap molasses
  • 2 tsp toasted Asian sesame oil
  • 1 to 2 tsp chipotle in adobo
  • freshly-ground black pepper, to taste image placeholder

Wrap the tofu in several layers of a clean, absorbent kitchen towel and set a 1-lbs bag of dried beans on top. Set the tofu aside until you are ready to slice it.

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 broiler 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 broiler 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.

Servings: 6
Submitted by: Recipe Group Member