What if I marinated tofu in vinegar based barbeque sauce and then baked it until it was chewy

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Would that taste good or does the sauce need to tango with pork to be edible

― A B C, Wednesday, 21 March 2007 04:20 (nineteen years ago)

I'm pretty sure my campus dining hall does this, and I am scared to touch it.

― Curt1s Stephens, Wednesday, 21 March 2007 04:26 (nineteen years ago)

Hard to go wrong with tofu, dude.

― forksclovetofu, Wednesday, 21 March 2007 04:47 (nineteen years ago)

Very hard. Just mix the marinade or whatever appropriately.

― Ned Raggett, Wednesday, 21 March 2007 04:48 (nineteen years ago)

Cool, I will ysi you all some

― A B C, Wednesday, 21 March 2007 05:10 (nineteen years ago)

FIRST! press the tofu to get some of the excess water out. i've done baked tofu many times

1 pound firm tofu
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
1 tablespoon sherry or rice wine
1 tablespoon cider or rice vinegar
1 clove garlic, pressed or minced
2 tablespoons onion, finely minced
1 teaspoon grated ginger
3 tablespoons water
1/2 teaspoon chili paste
Directions:

Press the tofu: Put between two plates and add a weight to the top (about 4 lbs). (The sides of the tofu should bulge but not split). Let sit for about 30 minutes and pour off the water. (This firms it up and lets it absorb flavors better.)

Combine the remaining ingredients. (You can also put those ingredients in the food processor rather than grating/mincing/etc.) Cut the tofu into appropriate shapes--I usually cut a cake in three horizontally, then in half, and those halves into triangles. Put the tofu in a single layer in a baking dish and pour the marinade over. Bake at 375F about 45 minutes, turning occasionally, until browned and the marinade is mostly evaporated.

that's my favorite recipe. i've never done it with barbeque sauce, but i could imagine doing it with adobo and using it in mexican food.

― GOTT PUNCH II HAWKWINDZ, Wednesday, 21 March 2007 05:34 (nineteen years ago)

pressing the tofu is really important. if you have a lot of time, press it then cut it into whatever shape you'd like and freeze it. thaw completely and press again before cooking. i know this sounds like a huge pain in the ass, but it produces the most incredible texture.

― lauren, Wednesday, 21 March 2007 14:06 (nineteen years ago)

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