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ROASTED TOFU AND OKRA WITH DIPPING SAUCE

1 1/2 lb extra-firm tofu
1/3 c blackstrap molasses
1/3 c coarse ground mustard

1/2 ts salt
1/2 ts seasoned pepper

1 1/2 pounds okra, rinsed and patted dry

1 T coriander, ground
1 t cumin, ground
1 t curry powder
salt (optional)

3 T tahini
1 T sugar or molasses
1 T fresh lemongrass, chopped or 1 1/2 T dried lemongrass or 1/3 t lemon zest
1/4 ts crushed red pepper
1 t curry powder
1 c water
1/4 c tomato sauce
1 T toasted sesame seeds

Cut tofu crosswise into 8 3/4-inch thick slabs, then cut in half
lengthwise to yield 16 pieces. Put tofu between two kitchen towels,
and place a cutting board on top. Let sit for about 10 minutes, or
until excess liquid is absorbed.

Combine molasses and mustard in a baking dish, mix in salt and
pepper. Place tofu in marinade and turn to coat on all sides. Cover
and marinate in the refrigerator for at least 1 hour.

Cut off and discard okra stems and transfer okra to 2 baking sheets.
Spray or brush well with oil, sprinkle with spices and salt if
desired. Toss to coat and set aside.

Combine ingredients in a small saucepan and mix well. Cookover very
low heat, stirring freuently, for minutes, or until slightly
thickened. Set aside.

If using charcoal grill, oil grill surface; place tofu and okra
over medium-hot coals and grill, covered, for 10 - 20 minutes,
turning once. (If using an oven, prheat to 500 degrees; roast oiled
cooling okra on a baking sheet, and tofu on an oiled cooling rack
resting over a baking sheet for 15 - 25 minutes.) Tofu should be
browned and okra should be tender.

Arrange tofu and okra on a platter with dipping sauce.Serves 4.

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