Quoting Bill Swisher to Jim Weller <=-

Recent true headline: Vegan Rotisserie Chickens Launches at Austin Barbecue Joint! Imagine that.

I still can't parse the headline into anything that makes sense.

Vegan + Texas Barbecue = Cognitive Dissonance Headache!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Korean Barbecued Tofu - Tofu-Goki
Categories: Korean, Tofu
Yield: 4 Servings

2 Cakes firm tofu, pressed,
-and dried
1/2 c Plus 1 tb sugar
3 tb Sesame oil
3/4 c Mild Korean soy sauce
1 tb Red pepper flakes
4 Scallions, finely sliced
3 Cloves garlic, minced
2 tb Toasted sesame seeds

Roasted marinated tofu makes a tasty snack. In general, tofu is
usually a little too bland for my tastes. A few years ago,
however, I discovered the joys of marinated, roasted tofu. When
well seasoned and cooked, the flavorless white mass becomes a
dense dish with the texture of cheese and the taste of... well,
whatever you want to add!

Not long after I started marinating tofu, I decided to try it with
a modified version of my mom's Korean barbecue sauce. It was the
perfect mix: Simultaneously spicy, sweet and garlicky, the
"Tofu-Goki" was great as a hot or cold snack, and made a perfect
basis for many Asian dishes

Before cooking the tofu, it's a good idea to press it. This
process squeezes out a lot of the liquid, making it easier for the
tofu to absorb the marinade. To do this, place the tofu cakes
between two dinner plates and add weight to the top one until the
sides of the tofu bulge. After an hour, drain the tofu.

Alternately, if you cook tofu regularly, you may want to use a
tofu press. I have a stainless steel "tofu maker" that I bought
years ago, which makes the whole process a lot easier. Similar
items are available for $15 to $20 on the Web.

Preheat oven to 375 degrees F. Slice the tofu cakes twice from
side to side, yielding three large slabs. Stack the slabs and cut
into quarters. Cut the quarters in half diagonally, so that each
cake yields 24 thin triangles of tofu.

Combine all other ingredients in a 13-inch-by-9-inch baking pan,
stirring until the sugar is dissolved. Arrange the tofu triangles
to fit into the pan. This will be a tight fit -- if the triangles
can't all squeeze in, either discard some or place them in a
separate pan with a proportionate amount of marinade.

Cook for 25 minutes, then carefully flip tofu pieces over, using a
rubber spatula. Cook for another 25 minutes and flip again.
Continue flipping and cooking until the marinade is completely
absorbed. This will probably take between an hour and an hour and
a half.

You can serve the marinated tofu hot, or can let it cool.
Alternately, leftover marinated tofu, fresh out of the
refrigerator, makes a delicious and refreshing snack.

Posted by Bruce Watson To: Slashfood

MMMMM

Cheers

Jim


... A sin one rung worse than short changing old maids at Church Bazaars.

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