Monday, May 17, 2010

BBQ Tofu and Slaw

People take barbecue pretty seriously here in Memphis, TN, and to be honest, this isn't bbq. It would be more appropriate to say "BBQ-style tofu", I guess. Barbecue is not something you do with a grill outside or a cooking method, it generally involves pork and smoke. Due to lack of planning (no babysitter for Graham) we weren't able to make it down to the Barbecue Festival this weekend, so I made some bbq tofu for us instead. (Of course, nobody in the house eats pork, but it's a fun thing to go to, anyway). I had never made bbq sauce before and looked at several recipes to come up with one of my own. The result was pretty darn good, if I do say so myself, and Graham LOVED his first foray into barbecue-land.

1 small chopped onion
1 clove of garlic
1 can of tomato paste
1 can of tomato sauce
1 Tbsp brown sugar
2 Tbsp maple syrup
1 Tbsp smoked paprika
2 tsp dry mustard
1 Tbsp Worcestershire Sauce (I actually used A1 b/c I was out of worcestershire, but the A1 added unnecessary corn syrup, sugar and preservatives, so I wouldn't use it again)
lots of fresh ground pepper
water to consistency

Sautee the onion and garlic in olive oil until soft and add the rest of the ingredients. Let it simmer for at least 30 minutes. Many of the recipes I read said to let it cool and sit in the fridge for a few days, but I never plan that far in advance!

While that's simmering, get the tofu working. Preheat oven to 350 I squeezed excess water from tofu with paper towels and cut it into cubes. I also added large chopped green bell pepper and an onion to a 9x13 baking pan. Mix canola oil, about a tbsp of Bragg's seasoning, chopped garlic, pepper and a few splashes of low-sodium soy sauce and pour over tofu and vegetables. Toss to coat and put in the oven for about 30 minutes. The vegetables release a lot of water, so I turned the oven up to 400 near the end to try to evaporate some of it.

Add the sauce to the tofu and put it back in the oven until it gets thick and bubbly.

Serve it on a nice bun with some slaw, or just on a plate, like Graham likes it!

I had also never made cole slaw before (how can I even call myself a southerner?). Graham helped me out with the slaw.

1 head of cabbage, shredded (I used the pre-cut bagged stuff this time)
3 Tbsp apple cider vinegar
1-2 tsp sea salt
2/3 cup of mayonaise (I like Helman's light. This was a lot of mayo, and I will only do 1/2 cup next time)
1 Tbsp sugar
1 tbsp dry mustard
fresh lemon juice
black pepper

Toss the cabbage with the vinegar and salt and let stand while combining all other ingredients in separate bowl. Add mayo mixture to cabbage, and let it marinate in the fridge for a while. The longer it sits, the more wilty it gets.

This was a fun little family barbecue father-in-law (who does eat the real stuff) even liked the bbq tofu!

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