Blackened tofu

[Guest guest]

This one is very easy, tasty, fast, and has a short ingredient list....

 

Very firm tofu (you can press it to make it even firmer) how much? depends on

how many

people you are feeding and what else you are serving. One lb is plenty for 2-3

people.

 

Rub: Equal amounts of lemon pepper and Tony Chacharaze spice mix. (you can

exeriment

here with different sice mixes, even better if you have your own home made of

course)

 

Pam or any spray oil.

 

Preparation:

 

You will need a skillet that can get VERY hot. I use a flat cast iron griddle.

 

Cut tofu in slices, about 1 cm thick. That is less than 1/2 an inch. You might

like it

thinner. It depends on how firm your tofu is. You should be able to flip it

with a spatula

without breaking it.

 

Mix the spices and use as a rub. Place on a plate and rub tofu in it. You

might want to

slightly rub it, try not to get too much, if you do not like really sicy food.

 

Let sit a while (1/2 hour or so) to let the flavors soak into the tofu slices.

 

Get your griddle really really hot. Spray some Pam or similar on it (careful,

it is flamable).

 

Now place the tofu slices on it, it will sizzle and smoke, the kitchen will get

smoky so

maybe open a window or a door. Careful with the smoke detector alarms. OK, so

it is best

to do this outside but not everybody can cook outside. After a couple of

minutes turn the

slices and cook the other side. It will get dark. It is blackened tofu after

all.

 

Put slices on a serving platter and cook all remaining slices this way.

 

I serve this with gumbo but it is good on its own with a side of veggies and

maybe rice.

 

 

Cabrita @ Los Angeles, California