Baked BBQ Tofu

Photo: Veganomicon

related articles

Forget digging up a barbecue pit in your backyard. This chewy and succulent barbecue comes straight outta the oven. Serve with rice or mashed potatoes and steamed broccoli.

INGREDIENTS
1 pound tofu, drained and pressed, cut widthwise into eighths
2 tablespoons peanut oil
1 tablespoon soy sauce

Apricot BBQ Sauce:
1 tablespoon peanut oil
1 small yellow onion, diced
2 cloves garlic, chopped
11⁄2 pounds apricots (6–8, depending on their size),pitted and sliced about 1⁄2 inch thick
1⁄2 cup vegetable broth or water
1⁄4 teaspoon ground ginger
1⁄4 teaspoon ground coriander
Several pinches of freshly ground black pepper
1⁄4 cup molasses
2 tablespoons pure maple syrup
2 tablespoons tomato paste
3 tablespoons soy sauce
1 teaspoon liquid smoke

PREPARATION
For the Apricot BBQ Sauce:
In a small saucepan over medium-high heat, sauté the onions in oil for 7 to 10 minutes, until browned. Add the garlic, sauté for 2 more minutes. Add the vegetable broth to deglaze the pan. Add the apricots, black pepper, ginger, and coriander.

Cover and bring to a boil. Once the sauce is boiling, lower the heat to medium-low and let cook for about 10 minutes, until the apricots are mushy.

Uncover and add the remaining ingredients. Cook for about 10 more minutes, stirring often and mashing the apricot as you stir. Taste the sauce and adjust the sweetness, if necessary.

Remove from the heat and let cool until it’s not steaming, stirring occasionally to speed up the cooling.

Transfer to a blender or food processor and puree until completely smooth. Keep refrigerated in an airtight container until ready to use.

For the tofu:
Preheat the oven to 350°F. In a 9 ~ 18-inch (prefer¬ably glass or ceramic) baking pan, dredge the tofu in the peanut oil and tamari to coat on both sides. Bake for 15 minutes, then flip the slices and bake for 15 more minutes. Meanwhile, prepare whichever sauce you’re using.

When the tofu is done baking, pour the Apricot BBQ sauce over it, smothering it all over. Return to the oven and bake for 15 more minutes. Remove from the oven and serve.

From Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2007.

COMMENTS ()