Summertime BBQ Tofu
1 package of firm tofu, drained
1 cup tomato sauce
2 tablespoons molasses
1-2 tablespoon chili-garlic paste, found in Asian food aisle, use as little or much as you
want depending on desired heat
1 tablespoon dijon mustard
2 tablespoons red wine vinegar
salt and pepper to taste
3 cloves garlic minced
1/2 onion, preferably red, minced
1/2 teaspoon cumin
1 teaspoon coriander
1 tablespoon olive oil
Pam, or any other spray oil
Slice the tofu block into 5 even slices. Cut them lengthwise to get bigger pieces and thinner slices than if you cut them based on the width. Wrap in a towel and press.
In a pan, on medium-high heat, add olive oil. Add the onion and stir. Allow this to get translucent, roughly 2-3 minutes.
Add the garlic, cumin, and coriander and cook for another minute.
Add the vinegar and allow it to reduce.
Add in the tomato sauce, molasses, dijon mustard, and chili-garlic sauce. Stir well.
Reduce heat and allow this to simmer and thicken for 8-10 minutes.
Cool sauce. Then marinade the tofu steaks in the sauce for at least an hour. Better if longer.
Get outdoor grill ready, on medium heat. Spray some Pam on it so that the tofu does not stick.
Wipe tofu off mostly and place tofu steaks on grill and cook for 4-5 minutes per side. Allow them to get the grill marks. After you flip baste it with additional sauce.
Serve these on good rolls with extra sauce, or with rice and corn on the cob.
Enjoy!!! Have a great summer.