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    Outer Banks ?Barbecued? Tofu Salad
Chef Kim Conners

   

Directions:
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 broiling 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 inch thick .
Dip the slices into the sauce to coat both sides heavily.
Arrange the slices on the broiling 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 broiling 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 minutes .
Serve with the darker side up.
Ingredients:
1 pound block extra-firm tofu ,drained
2 generous tablespoons Dijon-style mustard
2 generous tablespoons ketchup
1 ? to 2 tablespoons shoyu (soysauce),depending upon desired saltiness
1 large clove garlic , peeled and pushed through a press
2 teaspoons blackstrap molasses
2 teaspoon toasted Asian sesame oil
1 to 2 teaspoons chipotle in adobo* or 1/8 to 1/2 teaspoon ground chipotle chili or cayenne
freshly ground black pepper,to taste

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