sunflower.gif Welcome to Flora's Recipe Hideout!
 Related Rooms
  Food Recipes
  Drink Recipes
  Party Room
  Flora's Hideout

 Important Info
  Submit a Recipe

 Hideout Search

Barbecued Tofu

Author/Submitted by: Tammy Jacobson
Servings: 8
Categories: Haven't Tried / Vegetarian

4  pounds  firm tofu, squeezed well

1  large  onion, chopped
2  cloves  garlic, minced or pressed
1/3  cup  olive oil, plus more for frying tofu
2  cans  tomato sauce, (15 ounce)
1/4  cup  water
1  cup  brown sugar
1  tablespoon  molasses, or less
1/2  cup  mustard
1  tablespoon  salt, plus 1 teaspoon
1/2  teaspoon  allspice, up to 1 teaspoon
1/2  tablespoon  crushed red pepper, up to 1 tablespoon
1 1/2  teaspoons  dried parsley
3/4  cup  lemon juice
2  Tablespoons  soy sauce

1. Saute onion and garlic in olive oil until onions become clear. Add all other sauce ingredients except the lemon juice and soy sauce. Bring to a boil, reduce heat and simmer for about an hour. Add the lemon juice and soy sauce, and cook 10-15 minutes longer.

2. While the sauce is simmering, prepare the tofu: Cut tofu into 1/2" squares or a little larger. Fry in batches in a frying pan with a little olive oil. After each batch finishes browning, add it to the simmering sauce mixture, and just let it simmer with the sauce until all the tofu is fried and sauce has cooked for about an hour.

Tofu simply takes on the flavor of what it's cooked with, so part of the secret is just this really good barbecue sauce. The other secret to tofu is getting rid of the typically "mushy" texture that gives tofu a bad name. First of all, buy firm tofu, such as Hinoichi Premium Firm Tofu. When you get home, FREEZE it. Let it freeze for at least 1-2 days, and thaw before you plan to make the recipe. This will give the tofu a course texture more similar to meat products.

Bored? Need a diversion? Check out Matt's Amazing Photo and Video Collection.