Date: Tue, 9 Feb 1999 11:18:30 -0800
From: Kathleen (firstname.lastname@example.org)
I made the Barbecued Tofu Sunday and then used it for dinner last night.
Ohhhhh, is it hot! My husband has warned me about his extra hot cayenne,
but I didn't cut down on the amount as he recommended, so I could hardly
eat it. If you make this you should consider whether or not you like "hot"
and spice accordingly.
I have not cooked much with tofu, and want to do more, so that was one of
the reasons I wanted to try this recipe. I used a low fat tofu that I can
find in only a few stores, such as Whole Foods.
I'm not a creative cook and thus almost always follow recipes instead of
instinct. But last night I was feeling experimental, so I mixed the tofu
into some frozen veggies that I was heating with barbecue sauce and added
some couscous for a fast after work meal. It was ok. Hubby liked it more
than I did so he gets the leftovers for lunch tomorrow. Next time I will
use the tofu with the brown rice as suggested in the recipe. I cut the
recipe in half.
* Exported from MasterCook *
Recipe By : Vegetarian Times Magazine, April 1998, page 41
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes, Vegetarian Soyfoods
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds extra-firm tofu -- well drained
2 teaspoons salt
2 tablespoons sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon chili powder
2 tablespoons paprika
1 cup apple cider vinegar
2 large garlic clove -- minced
8 SERVINGS VEGAN
In her cookbook, Vegetarian Planet (Harvard Common Press, 1997), Chef Didi
Emmons suggests serving this deeply satisfying, slow-cooked barbecued tofu
in tacos with brown rice or warm cornbread.
Preheat oven to 300 degrees.
Cut tofu into 1/4-inch cubes. In large bowl, combine tofu with remaining
ingredients, tossing gently with rubber spatula to coat. Transfer tofu and
marinade to baking dish. Bake 1 hour, tossing tofu once or twice during
baking. Serve hot.
PER SERVING: 93 CAL.; 9G PROT.; 3G TOTAL FAT (0 SAT. FAT); 7G CARB.; 0
CHOL.; 366MG SOD.; 1G FIBER.