This Can't Be Tofu! -- Smoked Tofu with Barbecue Sauce

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* Exported from MasterCook *

 

Smoked Tofu with Barbecue Sauce

 

Recipe By :This Can't Be Tofu!, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 carton tofu, firm -- (or extra-firm) drained and sliced into 6

slabs

3 tablespoons butter or oil

5 teaspoons Worcestershire sauce -- (vegetarian available)

SPICE RUB:

3 tablespoons paprika

1 tablespoon freshly ground black pepper

1 tablespoon sugar

2 teaspoons dry mustard

1/2 teaspoon cayenne pepper -- or ground chipotle chile

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1/2 cup barbecue sauce -- (approximately)

 

Press the tofu so that the slices are quite dry.

 

Melt the butter and stir in the Worcestershire sauce. Give it a stir, then

brush it over the tofu, covering both sides.

 

Combine the ingredients for the rub and sprinkle them over the sauced tofu.

Don't be tempted to make this too thick or it won't taste good in the end.

 

Scatter 2 tablespoons of wood chips in the bottom of a stovetop smoker. Lightly

oil the rack and place the tofu in it. Close the top and cook over low heat for

15 minutes. Open, brush the tops of the tofu generously with barbecue sauce,

and cook 15 minutes more. When done, the tofu should be firm but offer a little

resistance when pressed. Don't let it get too hard, but if it still feels just

a little too soft, brush it once more with barbecue sauce and cook 10-15 minutes

longer, or until done.

 

S(ISBN):

" 0-7679-0419-2 "

 

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Per serving: 59 Calories (kcal); 2g Total Fat; (27% calories from fat); 3g

Protein; 9g Carbohydrate; 0mg Cholesterol; 214mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2

Other Carbohydrates

 

NOTES : Author's Note: The first time I put tofu in a smoker, not much

happened. As with a marinade, the smoky flavor stayed mainly on the surface.

But then I tried using some ideas from Smoke and Spice, the Smoker's Bible, by

Bill and Cheryl Jamison, and got some very different results. With a Cameron

stovetop smoker, this couldn't be easier -- or more effective. Keep in mind

that the tofu just isn't going to be wet and juicy, even if the flavor is good.

So what to do with it? I put it in a white roll with extra sauce and some

sliced onions (you could smoke those too while you're at it). Coleslaw on the

side, of course. Chunk up any leftovers and add them to a pot of chili.

 

There's enough spice rub here for two cartons of tofu, but you'll need to double

the amount of butter and Worcestershire sauce.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0