Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by kittykel, 10/24/05
Spicy Barbecue TofuIngredients (use vegan versions): 2-3 pounds firm tofu
1 cup peanut butter
1 cup hot water (more or less as needed)
1/4 cup tamari sauce
2 cloves crushed garlic
1 tablespoon black pepper
1/4 teaspoon cayenne pepper
your favorite spicy barbecue sauce
Directions:Buy a good tofu that doesn't have an after taste. Freeze tofu 48 hours. Defrost and squeeze out water. Cut into little squares (1 approximately).
In a separate bowl add soy or tamari sauce, peanut butter (creamy or chunky), crushed garlic, black pepper, cayenne pepper. Slowly stir in steaming water until the right consistency which might be like a thick salad dressing.
Mix in tofu cubes and cover all sides well. Spread cubes in one layer on a well oiled baking sheet. Barbecue sauce can be spread on top at this time. Bake at 350 degrees for 20 minutes. Remove and turn over. More barbecue sauce can be added. Return to oven and bake additional 20 minutes or until tofu seems cooked.
I don't think anything in the recipe needs to be exact, but I definitely would not skip the freezing part. Meat eaters are willing to try this because they think it might be chicken.
Preparation time: 15 minutes preparation, cook time 40-45 min.
This was so good! I've made it several times already over the past few weeks. I also added paprika to the mix as well as some sweet onions.
Archived comment by: lmzeigler
when baking tofu, why do most recipes call for freezing, thawing, draining the tofu first? the draining i get, but what does the freezing do to it? does it make it so much better??? thanks!
Archived comment by: errnadine
freezing tofu doesn't really change the flavour, but it gives it a more chewy texture, less like the sort of pasty, sometimes mushy texture of unfrozen tofu.
Archived comment by: evil_tinkerbell
