I pity the fu

Eat with chopsticks.

We discussed this. It’s real fun n stuff.

I pity the fool who totally rules out tofu.
That fool was me. Don’t let the fu be u.

I admit that tofu dishes generally underwhelm me. But every so often a tofu use stands out as wonderful. To be frank I think most things that get the barbecue sauce treatment probably transcend their usual taste limitations.
Note that I did not say you actually have to BBQ these. I’m not really all that thrilled with grilled food. But BBQ sauce? I love it.

So get some tofu, but eat the fu’, don’t be one.

Feelings about tofu? Do tell. That means you, lurkers. Please?

BBQ Tofu adapted from New Recipes from Moosewood Restaurant
One 12oz. Package of firm silken tofu
1/2 c. Finely sliced spring green onions
1/2 Tsp. minced garlic
1/2 tsp. chili powder
1/4 tsp. ground coriander
3/4 tsp. ground cumin dash cayenne
1/3 roasted red bell pepper, chopped
SAUCE:
2 tsp. soy sauce
2 tsp. lemon juice
1 Tbsp. brown sugar
2 tsp. cider vinegar
1 tsp. mustard
2 T. Tomato paste
1/3 c. H2O
A few dashes of Tabasco
Put tofu on plate with paper towels, put another plate on top and weight down to drain out some moisture for about 30 minutes, then cube.
Sautée veggies and spices. Mix sauce ingredients. Combine veggies and tofu and put in a shallow pan, about 8×4 inches. Cover and bake at 350 for about a half hour then uncover for another 30, stirring periodically.