- 1 pound extra-firm tofu, drained
- 2 generous tablespoons Dijon-style mustard
- 2 generous tablespoons ketchup
- 1 1/2 to 2 tablespoons soy sauce, dependingupon desired saltiness
- 1 large clove garlic, peeled and pushed through a press
- 2 teaspoons blackstrap molasses
- 2 teaspoons toasted Asian sesame oil
- 1 to 2 teaspoons chipotle in adobo or 1/8 to 1/4 teaspoon ground chipotle chile or cayenne
- Freshly-ground black pepper, to taste
- Wrap the tofu in several layers of a clean, absorbent kitchen towel
and set a 1-pound bag of dried beans on top. Set the tofu aside until you are ready to slice it.
- Line a broiler pan or baking sheet with aluminum foil. Set aside.
- Place the oven rack about 5 inches from the broiling element, and
turn on the broiler.
- In a pie plate or large, shallow bowl, prepare the barbecue sauce
by blending together the remaining ingredients. Unwrap the tofu
and set the block on a cutting board with the longer side facing
you. Cut the block crosswise into 9 slices, each slightly less than
1/2-inch thick. Dip the slices into the sauce to coat both sides
heavily. Arrange the slices on the broiler pan as you work. (Reserve any remaining sauce.)
- Broil the tofu until flecked with dark brown spots, 4 to 6 minutes.
(If your broiler cooks unevenly, rotate the broiler pan halfway
through.) Turn the tofu over with a spatula and slather any remaining
sauce on the second side with a pastry brush or knife.
- Broil until deeply browned on the second side, 4 to 6 more minutes.
- Serve with the darker side up.
Serves 3 or 4
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