Vegetarian: Tofu Okra by Recipe Cottage

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	Tofu Okra

		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.