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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

Yield: 4 servings

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

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