Wednesday, February 23, 2011

Maple BBQ Tofu

(yes, those are the nastiest looking green beans you have ever seen. I should have checked the bag before purchase.)
A full scale Southern meal, soy-style.

Maple BBQ Tofu (Loosely adapted from VeganDad)

-1lb extra firm tofu, pressed (I place it between 2 cutting boards and weight the top board with cans) and drained

-2 tbsp oil

-2 tbsp mirin

-1/2 cup barbecue sauce (I used Trader Joe's Kansas City Style)

-1/4 cup real maple syrup

-Preheat oven to 350

-Slice tofu into quarters so that it makes 4 big sheets (i.e. don't cut from the top, slice across the side) and then in half into triangles

-In a medium dish mix oil and mirin; toss tofu in marinade on both sides

-Place in a single layer in a glass baking dish

-Bake 15 minutes on each side

-At this point, if you want crispier tofu: Turn the oven to broil (normal/medium setting, top rack) and broil briefly on the rack until desired level of crispitude is reached - about 3 minutes per side (but check frequently!) :) Otherwise continue to the next step.

-Meanwhile, back at the ranch, mix bbq sauce and maple syrup in a small bowl

-If you broiled the tofu, return it to the glass dish
-Pour bbq mixture over, spreading evenly

-Turn oven back to 350 (if not already there) and bake tofu 15 minutes more, until bbq sauce is bubbling

Serving notes: We served with refrigerator biscuits, green beans, and broccoli slaw (mix mayo, sugar, and white wine vinegar in a large bowl - I eyeball the measurements, ratio is about 3:1 mayo:sugar & vinegar - add 1 bag broccoli slaw mix, 1/2 cup raisins, 1/2 cup chopped pecans and mix thoroughly.)

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