Recipe for cooking barbecued tofu

Quick Meals- Salads and Vegetarian Dishes :: Vegetarian Entrees

Barbecued Tofu

1 lb. extra-firm tofu, drained
2 generous Tbsp. Dijon-style mustard
2 generous Tbsp. catsup
1 1/2 to 2 Tbsp. soy sauce, depending upon desired saltiness
1 lrg. clove garlic, peeled and pushed through a press
2 tsp. blackstrap molasses
2 tsp. toasted Asian sesame oil
1 to 2 tsp. chipotle in adobo or 1/8 to
    1/4 tsp. 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-lb. 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 in. from the broiling element, and turn on the broiler.

In a pie plate or lrg., 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-in. 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 min. (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 min. Serve with the darker side up.

Servings 3 or 4.