BARRY SAYS: Tofu, like grits, is one of those dishes that people either seem to really like or really not like. I like it. it can be made a lot of ways, and it takes on the flavor of what it’s cooked with.
KELLEY SAYS: For this month’s meal, I found a recipe for BBQ Pomegranate Tofu in a book called “Vegan With a Vengeance” and another recipe for slaw on SeriousEats.com. I normally do quite a bit of tweaking to recipes I find, but I used these pretty much as is. I think we added a little extra sriracha and a half of a jalapeno for some extra kick.
BARRY: We’ve had this twice now, and with the addition of some jasmine rice, it was really good.
KELLEY: Both times I thought we’d have enough for lunch the next day, but we ended up finishing it off before the night was over.
BARRY: It was just that good. Spicy, tasty and healthy.
KELLEY: I’ve made baked tofu several ways and enjoy it as a snack or as part of a full meal.
Tofu
1 pound tofu, drained and pressed, cut into eighths
2 tablespoons peanut oil
1 tablespoon tamari
Barbecue Sauce
1 tablespoon peanut oil
1 cup shallots, minced
2 cloves garlic, minced
1/2 teaspoon Chinese five-spice powder
2 cups vegetable broth
Fresh black pepper to taste, about two dashes
1/2 of a 6-ounce can tomato paste
2 tablespoons creamy all-natural peanut butter
2 tablespoons pomegranate molasses
2 tablespoons tamari or soy sauce
1/4 cup pure maple syrup
1 teaspoon hot sauce
1 teaspoon liquid smoke
Heat oven to 350 degrees. Soak the tofu in the peanut oil and tamari, and place on cooking sheet. Bake for 15 minutes. Flip and bake for another 15 minutes. While this is baking, prepare the sauce. Remove tofu from the oven and coat with sauce. Bake for 10 minutes, remove, flip and coat the other side. Bake for 15 minutes.
– Source: “Vegan With a Vengeance”
Dressing for Slaw
1/8 cup honey
1/8 cup vegetable oil
1/8 cup unseasoned rice vinegar
1/2 tablespoon soy sauce
1/2 teaspoon toasted sesame oil
1/2 tablespoon peanut oil
1/4 teaspoon salt
1/4 teaspoon sriracha sauce
1/2 tablespoon minced fresh ginger
1/2 large garlic clove, minced
The Slaw
1/2 small head shredded purple cabbage
1 large carrot, peeled and grated using large holes on the box grater
1/2 green bell pepper, thinly sliced
1/2 cup Napa cabbage, chopped
1/2 cup frozen edamame
1 medium scallion, finely sliced
1/4 cup whole peanuts
1/4 cup cilantro, chopped
1/2 jalapeno, chopped
Combine all of the dressing ingredients in a bowl, and mix until peanut butter is dissolved. Set aside.
In a large bowl, combine the slaw ingredients, and add the dressing. Mix and set aside for a few minutes. Add salt or sriracha to taste, if necessary.
Note: The actual recipe from SeriousEats.com called for double the ingredients, but I cut it in half to make smaller portions for us.
Contact Barry Courter at bcourter@timesfreepress.com or 423-757-6354.