FOLAMI'S BBQ TOFU
Kwanzaa gatherings continue to go strong in community centers and at home in dining rooms, as they have since 1966. The seven-day holiday of self-reflection, often an extension of Christmas or the winter solstice, culminates with the karamu, or feast. The spread leans heavily vegetarian. In Atlanta, Folami Prescott-Adams dries, seasons, fries and broils pounds of tofu. Store-bought, tomato-based barbecue sauce provides the comfort factor. She is a 40-year veteran of Kwanzaa and maintains a spreadsheet of potluck logistics for her family and guests. Alongside this vegetarian barbecue, Dr. Prescott-Adams's buffet feeds more than 100 people, and the greatest hits include macaroni and cheese, red punch and black-eyed peas.
Provided by Nicole Taylor
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Two and a half hours before serving, start drying out the tofu: Place the slices in a single layer between clean, dry dish towels or double layers of paper towels. Press to remove water from the tofu, and let stand for 2 hours, replacing the soaked towels once or twice, until there is very little water left in the tofu. (You can press and dry the tofu quickly, and use it immediately, but it will be less crisp.)
- Heat a broiler to its highest setting. Heat a large skillet over medium and add the oil and butter, swirling to cover the bottom. Pour the tamari into a small, shallow dish. Press the tofu one last time. Quickly dip both sides of a single slice in the tamari and place it in the skillet. (Be careful as the liquid may lead to hot pops from the oil.) Repeat with the remaining tofu slices and tamari.
- Cook until the tofu gets the same beautiful golden brown on both sides, 2 to 3 minutes per side. While the tofu browns, spread half of the barbecue sauce on a small rimmed baking sheet. Transfer the tofu to the barbecue sauce on the sheet, then cover with the remaining sauce. Broil, turning once, until the sauce thickens and bubbles, 2 to 3 minutes per side. Serve hot.
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ABISHKAR Adhikari
[email protected]This recipe is a great way to get your kids to eat tofu. My kids love it!
Manik Hasan Sami
[email protected]I'm not a vegan, but I love this recipe. The tofu is so flavorful and the sauce is amazing. I've made it several times and it's always a hit.
Odignity Igho
[email protected]This recipe is a lifesaver! I'm always looking for new ways to cook tofu, and this one is definitely a winner.
Zuhaib Khan
[email protected]This recipe is a great way to use up leftover tofu. It's quick and easy to make, and the tofu is always delicious.
Oussama Mouali
[email protected]I've made this recipe several times and it's always a hit. The tofu is always perfectly cooked and the sauce is amazing. I love serving it over rice or noodles.
Subash Das
[email protected]This recipe was easy to follow and the tofu turned out delicious. I would definitely recommend it to anyone looking for a tasty and healthy vegan dish.
Lonnie Jefferson
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the tofu and asked for the recipe.
jibril odawaa
[email protected]I followed the recipe exactly and the tofu turned out great. It was a little bland for my taste, but I added some extra spices and it was perfect.
black night
[email protected]This recipe is a keeper! The tofu was crispy on the outside and tender on the inside, and the sauce was the perfect balance of sweet and savory. I can't wait to make it again.
Ripon Sk
[email protected]I'm not usually a fan of tofu, but this recipe changed my mind. The tofu was perfectly cooked and the sauce was amazing. I'll definitely be making this again.
jamshida nasib
[email protected]This BBQ tofu recipe was a total hit! The tofu was flavorful and juicy, and the sauce was tangy and smoky. I served it over rice with a side of roasted vegetables, and it was a delicious and satisfying meal.