Barbecue Tofu With Cajun Rice Recipes

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FOLAMI'S BBQ TOFU

Kwanzaa gatherings continue to go strong in community centers and at home in dining rooms, as they have since 1966. The seven-day holiday of self-reflection, often an extension of Christmas or the winter solstice, culminates with the karamu, or feast. The spread leans heavily vegetarian. In Atlanta, Folami Prescott-Adams dries, seasons, fries and broils pounds of tofu. Store-bought, tomato-based barbecue sauce provides the comfort factor. She is a 40-year veteran of Kwanzaa and maintains a spreadsheet of potluck logistics for her family and guests. Alongside this vegetarian barbecue, Dr. Prescott-Adams's buffet feeds more than 100 people, and the greatest hits include macaroni and cheese, red punch and black-eyed peas.

Provided by Nicole Taylor

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 5



Folami's BBQ Tofu image

Steps:

  • 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.

1 pound extra-firm tofu, cut into 1/2-inch slices
1 tablespoon vegetable oil
1 tablespoon unsalted butter or vegan butter
1 tablespoon tamari
1/2 cup barbecue sauce

TOFU AND RICE WITH SCALLION OIL

The genius of this six-ingredient dish lies in the easy but mighty scallion oil. There are many ways to make scallion oil, ranging from merely pouring hot oil over scallions to more elaborate preparations involving a myriad of ingredients. This version adds fish sauce and a touch of sugar. The result is an umami-laden sauce that transforms a simple bowl of tofu and rice into an example of Vietnamese home cooking at its simplest and finest. You'll make more scallion oil than needed for this recipe. Refrigerate the leftover oil in an airtight container for up to five days and use it to dress grilled meats, roasted potatoes or vegetables.

Provided by Food Network Kitchen

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 6



Tofu and Rice with Scallion Oil image

Steps:

  • Cut the tofu block crosswise into 6 equal segments, then cut the segments into 3 equal pieces to make 18 pieces. Press the tofu pieces between paper towels to dry them. Set aside.
  • Add the scallions, fish sauce and sugar to a medium heatproof bowl and place the bowl next to the stove. Place a wire rack in a baking pan or sheet and place next to the stove as well.
  • Add 2 1/2 inches of oil to a medium heavy-bottomed saucepan or high-walled cast-iron skillet set over medium-high heat. When the oil reaches 190 degrees F (see Cook's Note), ladle out 1/2 cup of oil and slowly pour over the scallion mixture; it should sizzle. Set aside the scallion oil while you fry the tofu.
  • Heat the remaining oil in the saucepan to 375 degrees F. Add the tofu and fry until golden, 8 to 10 minutes. Transfer the tofu to the wire rack-lined baking pan to drain.
  • Divide the tofu among 2 to 3 bowls of rice. Stir the scallion oil to incorporate the oil with the scallions, then ladle generous spoonfuls over the tofu.

One 16-ounce block firm tofu
6 scallions, cut into thin slices (about 1 1/4 cups)
4 1/2 teaspoons fish sauce
3/4 teaspoon sugar
Neutral oil, such as canola or coconut oil, for the scallion oil and frying
Steamed rice, for serving

"BARBECUED" TOFU

For genuine BBQ flavor, couple this spicy tofu with crunchy slaw and serve as a sandwich or wrapped in a large leaf of lettuce with sliced tomato and red onion.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h

Number Of Ingredients 5



Steps:

  • Cut tofu cake horizontally (slicing parallel to work surface) into 4 rectangles and press.
  • Cover the bottom of a small pan with half of barbecue sauce. One by one, rub both sides of each tofu rectangle with chile powder; place in a single layer on sauce. Top with remaining sauce. Let stand for 30 minutes.
  • Preheat broiler with rack 6 inches from heat. Line a baking sheet with aluminum foil; place a baking rack on top. Spray rack with cooking spray. Take tofu slabs out of the barbecue sauce and place on rack with space between pieces. Reserve leftover barbecue sauce. Broil until top of tofu is browned and bubbly, about 5 minutes.
  • Turn tofu over and brush with reserved sauce. Broil until browned and bubbly, about 5 more minutes. Serve hot or at room temperature, on bread with coleslaw if desired.

Nutrition Facts : Calories 173 g, Fat 10 g, Fiber 3 g, Protein 16 g

1 package (14 ounces) regular tofu, firm or extra-firm, drained
1/2 cup barbecue sauce
1 tablespoon pure chile powder
Cooking spray
4 rolls, split (optional)

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