|Tofu doesn’t look that good on its own.
Don’t let that scare you off.
There are two things to keep in mind while making tofu. First, you need to press out as much of the water as possible so that it doesn’t get soggy and fall apart. We do this by putting a plate underneath a colander and then we wrap the tofu in a few layers of paper towels and weigh it down in the colander and place it in the fridge for several hours. Second, the tofu needs to get a nice crispy outside so that it has some texture. Dredging the well drained tofu slices in corn starch and browning them in a skillet with some butter or olive oil will give them a nice texture and prepare them for mixing with the other ingredients.
Wade’s Barbecue Tofu
•1 package extra firm tofu, drained and pressed to remove as much water as possible
•4 Tablespoons olive oil, divided
• 2 cloves garlic, chopped
•1 red pepper, sliced
•1 Sweet onion, sliced
•1 green chile, sliced (optional)
•1/4 teaspoon cayenne pepper, (optional)- can substitute 1 tsp. smoked paprika
• Sprinkling of crushed red pepper to taste
• Salt and pepper to taste
•1 cup of your favorite barbecue sauce
Preheat oven to 350.
Slice the well drained tofu into several serving size pieces, widthwise or lengthwise, it doesn’t matter. Heat 2 tablespoons olive oil in a skillet over medium heat. Dredge the tofu slices in corn starch and add to skillet, browning well on each side. Meanwhile, in another skillet, heat the remaining 2 tablespoons oil. Saute garlic, vegetables, and spices until tender, but not limp. They should keep their shape. Transfer tofu slices and vegetables to a baking dish. Pour barbecue sauce over the top and bake in oven until the side dishes are ready, about 20-30 minutes.
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