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LOCATION: Recipes >> Vegetarian >> Tofu barbecue/bake

Print this Recipe    Tofu barbecue/bake

About 4 servings

1 pound extra-firm Chinese style tofu
1/3 cup each of honey, tamari soy sauce, and Scotch whiskey
4 buns or rolls
Chopped onions, chopped bell peppers, pickles, or other favourite toppings

Drain the tofu and wrap it in two paper towels. Return it to its
plastic tub, wrapped in the towels, and place a small plate with
a fourteen-to sixteen-ounce can on top of it to press out any
additional excess liquid. Let press for at least one-half hour.
Meanwhile, mix up the barbecue sauce: place the three ingredients
in a jar or plastic container and shake until blended, or stir with
a spoon. Unwrap the pressed tofu, slice about one-half inch thick,
and place it in a single layer in a shallow baking dish. Pour the
sauce over it. Cover the dish, refrigerate, and allow to marinate
several hours or over night. Barbecue over a grill on aluminum
foil, lightly browning one side then carefully turning and browning
the other side. Serve on a bun or roll with whatever toppings you
like. (Keep leftover sauce refrigerated in a tightly-closed jar
for several weeks.)


Alternatively you can bake the tofu in your oven. Do not slice the
tofu; marinate in block form in a deep dish for 24 to 48 hours.
Preheat oven to 400 deg F. Place the tofu on a lightly oiled baking
sheet and bake for one hour. Slice baked tofu into quarter-inch
slices and serve as above.


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