The Meat Lover's Meatless Cookbook - Kim O'Donnel [35]
Place the tofu in a zippered plastic freezer bag and freeze for 24 hours. The tofu will turn a shade of pale yellow; do not be alarmed, as the color will return to its original shade of off-white when it thaws.
Meanwhile, prepare the spice rub: Mix the salt and spices together in a small bowl and place in an airtight container or jar. Stored in a dark, cool place, the rub will keep for a few months.
Remove the tofu from the freezer; allow to thaw in the refrigerator (6 hours) or in the microwave in 2-minute increments (20 minutes—just remember to remove the tofu from the plastic bag before you start!). You may also start the thawing process on the counter for the first 30 minutes, then continue the process in the refrigerator. Keep in mind that tofu is perishable, and food safety precautions apply. Squeeze out any remaining water and pat the tofu dry.
About 2 cups of wood chips of
choice (hickory, alder, cedar),
for smoking
About ½ cup of your favorite
barbecue sauce, mixed with
1 tablespoon honey
Optional sauce: ½ cup soy or
teriyaki sauce; 1 tablespoon
hot water; 2 tablespoons
honey; 1 tablespoon fresh
ginger, peeled and minced;
squeeze of ½ lime
With a sharp knife, slice the tofu block in half, so that you have two smaller blocks. Measure out ⅛ cup of the spice rub and apply the rub all over each block. With a silicone or pastry brush, apply the oil all over the surface of each block. Marinate for 30 minutes.
Meanwhile, prepare the coals and soak the wood chips for 30 minutes, so they are ready for the grill. Prepare the grill for indirect cooking: Remove the wood chips from the water and place in a smoker tray or disposable aluminum pan or foil pouch, on the floor of the grill, off to one side. Fire up the grill according to the manufacturer’s instructions and bring the temperature to 350°F.
Place both tofu blocks on the grate, on the opposite side of the wood chips (and charcoal, depending on what kind of grill you’re using). Cover and allow to cook for 20 minutes on each side, while trying to maintain the 350°F heat.
Meanwhile, prepare for the final step of lacquering tofu with the following sauce or use your favorite barbecue sauce.
In a small bowl, combine the remaining ingredients and stir well. Apply your sauce of choice all over each tofu block and cook 10 minutes on each side, closer to the coals, if you like, for some charring.
Remove from the grill and slice thinly. Serve with True-Blue Baked Beans and Vinegar Slaw.
Makes 4 to 5 servings
TRUE-BLUE BAKED BEANS
KITCHEN NOTES: Pickapeppa is a brand of sauce that is reminiscent of Worcestershire but sweeter and hotter. Use what you can get your hands on.
INGREDIENTS
1 cup tomato puree
¼ cup molasses
¾ cup brown sugar
1 tablespoon Pickapeppa sauce
1 tablespoon dry mustard
1 teaspoon New Mexico ground
chile pepper (or another
medium-heat pepper)
½ teaspoon ground cumin
½ chipotle chile in adobo sauce,
minced
3 (15-ounce) cans pinto and/or
kidney beans, rinsed and
drained
2 tablespoons vegetable oil
1 medium-size onion, chopped
1 clove garlic, minced
HERE’S WHAT YOU DO:
Preheat the oven to 350°F.
In a large mixing bowl, combine the tomato puree, molasses, brown sugar, Pickapeppa sauce, mustard, ground chile, cumin, and chipotle, and stir until well blended.
Stir the beans into the sauce.
In a medium-size skillet, heat the oil over medium heat and add the onion and garlic. Cook for about 2 minutes, stirring regularly; the onion should still be a little crunchy.
Transfer the onion mixture to the saucy beans and stir until well combined.
Pour the beans into a lightly greased 9 x 13-inch baking dish and bake for 1 hour, or until bubbly. The beans should keep moist while they cook; cover with foil if necessary.
Will keep refrigerated for up to one week.
Makes 6 to 8 side-dish servings
VINEGAR SLAW
INGREDIENTS
1 head small