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     Title: Folami's BBQ Tofu
Categories: Five, Vegetables, Bbq
     Yield: 4 servings

     1 lb Extra-firm tofu; in 1/2"
          - slices
     1 tb Vegetable oil
     1 tb Unsalted butter
     1 tb Tamari
   1/2 c  Barbecue sauce

 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.

 Recipe from: Folami Prescott-Adams

 Adapted by: Nicole Taylor

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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