Barbecued tofu, down-home

4 Servings

Ingredients

Quantity Ingredient
1 pounds Lowfat extra firm tofu; drained
2 tablespoons Dijon mustard
2 tablespoons Ketchup
1½ tablespoon Soy sauce; to 2 tbs
1 Clove garlic; minced
2 teaspoons Blackstrap molasses
½ teaspoon Sesame oil; *
1 teaspoon Chipotle pepper in adobo; or 1/4 tsp ground chipotle chile or cayenne pepper

Directions

* original was 2 tsp sesame oil Press the tofu between layers of kitchen cloth with a 1-lb weight on top.

Line a broiling pan with aluminum foil. Set the oven rack about 5 inches from the broiling element. Preheat the broiler.

Prepare the barbecue sauce by blending all the remaining ingredients.

Unwrap the tofu. Cut into 9 slices, each about ½ inch thick. Dip the slices into the sauce to coat both sides.

Broil the tofu until flecked with dark brown spots, 4-6 minutes. Turn the tofu over and slather any remaining sauce on the second side. Broil until deeply browned, 4-6 more minutes.

NOTES : "Leftovers make great sandwiches, garnished with thinly sliced tomato and red onion." [Lorna sass] Recipe by: The New Soy Cookbook, Lorna Sass Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Aug 19, 1998, converted by MM_Buster v2.0l.

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