18 January 2010

Backyard BBQ


Time for another family dinner... so I decided to tackle another meat-heavy tradition for Brett's sake: BBQ. I've never made my own BBQ sauce, and this was as good of time as any.

I'm officially hooked on Rosewood tofu, and it was great for the Baked BBQ Tofu. Peanut oil and tamari crisped up the tofu to perfection. Then the Backyard BBQ Sauce I made from scratch added the final smoky touch. It was sweeter and less spicy than I'd prefer, so there is a lot of room for improvement next round. (More red pepper, less sugar, puree it?)

Sandwiched between fresh country wheat bread, this is probably my favorite tofu dish so far. Everyone was as impressed as I was. (It didn't really fly with Brett, but I think it had to do with the chunky, tomato-heavy BBQ sauce.) Pressing, then baking, the tofu is definitely the secret to firm and flavorful tofu...

I served the BBQ sandwiches with shoestring Sweet Potato Fries. I tried to get creative with my spiralizer accessories, and failed... Wedges or slices are the better way to go.

The leftover BBQ tofu was even better the next day... so giving it more time to soak up the BBQ flavor is the plan for the next run.

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