Friday, October 18, 2013

Day 7: Smokin' Tofu

I know, I know, it's tofu...but would a bbq-raised Texan bring you a bland, eggy substance and call it SMOKIN'? I think not. Let's get busy.

Tofu is a blank canvas for so much...I actually love smoked tofu in stuff but it's often hard to find at the store or more pricey than the reg tofu. Get organic tofu if you's the real stuff. This is quick, easy, and sure to satisfy even the carnivore grizzly bears in your home.

Smokin' Tofu
Block of extra firm tofu (14 oz or so)
1/2 cup barbecue sauce (homemade or store bought)
1 TB sesame oil
1 tsp liquid smoke
1/2 tsp sea salt
1 1/2 tsp hot sauce (Tabasco chipotle, for example)
1/8 tsp fresh ground pepper

Supplies: towel, heavy book(s), bowl + brush, rimmed baking sheet, cooling rack (see photo)

Step one: Drain the tofu. It sounds gross, but tofu is a sponge--the more water you drain out means the more flavor/smoke liquid you can inject in. We want the tofu as dry as possible, so wrap the tofu in an absorbent kitchen towel. Place your heaviest cookbook or textbook on top of the tofu and let the towel absorb the liquid, about 20 minutes.

Step two: Preheat the oven to 400 degrees. (This is the universal temp for cornbread, french fries, roasted veggies and all things hearty and awesome. FYI.) Slice the tofu into "finger-sized" strips, about 14 will come out of a 14 oz block of tofu. In a small bowl, combine all of the seasoning ingredients (sauce, oil, smoke, salt, hot sauce and pepper).

Step three: Place the cooking rack on top of the baking sheet. Line the tofu onto the rack and brush the bbq sauce mixture onto BOTH sides of the tofu. (OPTION: If you have a little time, put the tofu into a gallon zipper bag with the sauce and let marinade for an hour or two. Then, use the excess sauce to brush on the tofu.)

Step four: Bake the tofu for 30 minutes, flipping halfway through and brush with the rest of the sauce. Serve piping hot with a baked potato, fries and some beautiful steamed broccoli.

Happy eating!

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