PRESSED TOFU BARBECUE STRIPS
Pressed tofu isn’t your regular tofu. Many restaurants use it to deep fry for it’s firm, dense texture that resembles chicken – bars and lounges especially like it! I ordered a case and had it delivered to GORDON FOOD STORE close by. You can also buy it online – Franklin Farm makes it! I’ll be trying different ways to use it. Deep frying isn’t my thing, but I’m sure I’ll come up with equally impressive ways to use this hard tofu!
14 oz. firm vacuum packed tofu, rinsed, patted dry and cut into 3/8-1/2 inch cubes or 1 inch x 3/8-1/2 inch strips – wrap loosely in towel to dry
2 T. extra virgin olive oil
3/4-1 t. salt
1/3 c. sweet pickle juice
1/3 c. ketchup
1 T. Worcestershire sauce
1 T. liquid smoke
fresh ground black pepper – lots
3 T. Balsamic vinegar
1/3 c. light brown sugar
1/4 c. water
1- Combine sauce ingredients in small bowl and whisk till smooth. Adjust seasoning to your tastes.
2- In extra-large skillet (preferably non-stick), over medium-low heat, melt oil.
3- Gently place tofu strips in pan. Using pancake flipper, gently move tofu around pan, flipping till each piece is coated with oil.
4- Lightly salt all pieces, then cook about 5 minutes.
5- Pour mixed sauce ingredients over tofu, shaking pan to spread the sauce under the tofu as well as on top.
6- Now, cook till sauce evaporates to a thickness you like.
7- Remove from stove and serve.
Notes: Serve plain as an appetizer or with rice and/or green salad. Place in a hotdog or sub bun with mustard and/or coleslaw for a sandwich.
Pressed tofu is harder than regular tofu, but it still breaks easily in the pan, so be gentle with it.
FRANKLIN FARMS VACUUM PACK FIRM TOFU