(Kristina, one of the newest volunteers at Fiddleheads Food Co-op, told me that she missed seeing recipes posted on the co-op's Facebook page. I definitely dropped the ball on that one. So this recipe is dedicated to her.)
Years ago my sweetie introduced me to tofu (and tempeh - but that's another story); and for a few years we were very nearly vegetarian...until the day I decided I had had it with the both of them. To be honest, I can't even recall why it happened.
Fast forward to the present, and both protein sources have taken up a place in my cooking and my refrigerator once again. Once more, I can't even recall why. It just happened.
I think of it as "trying to make friends" with them, and the relationship seems to be growing apace - encouragingly if not always fabulously. I'm sure the difference is in my attitude toward them, and in the fact that I am cooking more creatively. Rather than feeling the need to please my sweetie, I please myself, follow my own curiosity, and am usually gratified that the end result is pleasing to her as well. (I barely managed to photograph the portion above before we gobbled it up.) It helps that I don't try to make them "be meat"; rather, I try to approach tofu and tempeh for what they are, for their own unique qualities. (Full disclosure: We still eat meat. Just less of it; and what we do it is almost always Four Mile River Farm pasture-raised, antibiotic-free, steroid and hormone-free beef and pork. But that's another post.)
FYI, the term "bbq-style" refers to the sauce, a richer version (I hope) of the bottled bbq sauces we used when I was growing up in Michigan; I am not trying to imitate North Carolina bbq (pulled pork) or any other regional specialty. (Pulled tempeh, anyone?)
BBQ-STYLE TOFU (STOVETOP VERSION)
3/4 lb organic tofu (I use Bridge from Middletown, CT)
minced yellow onion (optional)
olive oil or other light vegetable oil for pan
BBQ Sauce (about 1 cup):
1/3 cup organic ketchup (I use Muir Glen)
3-4 tablespoons organic dark or blackstrap molasses
1 large (3 small) garlic cloves, crushed/minced
1-2 tablespoons minced onion
2 tablespoons olive olive
2 teaspoons (or to taste) prepared stone-ground mustard
1 krimson spice or other small fresh hot pepper, about 1", seeded and chopped
(or substitute cayenne or pepper flakes to taste)
1/4-1/2 cup water
Prepare sauce by combining all ingredients, adding water last to bring the total to 1 full cup; emulsify thoroughly after each addition. Adjust seasonings to taste. Sauce should be opaque, and not separating. (I made the sauce while browning the tofu; you can make it beforehand and keep in the fridge, but bring it to room temperature before using, and give it a righteous stir if ingredients have separated.)
Cube tofu, then brown on all sides in cast iron skillet or other heavy pan on medium-high heat. Add the minced onion if desired. Make sure the pan is hot (not smoking) before adding tofu, so skin is "seared"; if too cold, the skin sticks to the surface of the pan.
When tofu is golden brown on all sides (and onion translucent), pour 1/2 cup of the sauce over the tofu. Store remainder in the refrigerator for use another time.* Turn heat down slightly to medium (or just below)**; toss with spatula to coat thoroughly. Turn as necessary. When most of sauce has been absorbed and thickened (tofu may be somewhat blackened at the edges), turn down very low and cover for a few minutes to let tofu continue absorbing flavors, or serve immediately.
Served two very hungry women (with veggies and sides, of course), two servings each.
*I did try the rest of this sauce a few days later in like fashion on a block of tempeh; that idea still needs work. Next time, I'll try baking/broiling the tempeh in the oven instead of pan grilling.
**Please note that I am using an electric range which is certainly older than myself. Unfortunately it's not old enough to be "antique" or charming enough to be "retro".
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