Barbecued Tofu With Peppers And Onions Recipes

BAKED TOFU WITH BRAISED PEPPERS AND ONIONS

Steps:

• Preheat oven to 375°F
• Drain tofu very well and cut into triangles or slabs about 11/2 inches wide. Place in ungreased pie plate and bake until slightly firm and liquid is released, about 20 minutes. Pour off any liquid. Set tofu aside; maintain oven temperature at 375°F
• In large skillet, heat oil over high heat. Add onions and cook, stirring often, 2 to 3 minutes.
• Add bell peppers, mushrooms, 1 clove garlic, parsley, marjoram and thyme and cook, stirring often, 2 to 3 minutes.
• Reduce heat to medium and cook, stirring occasionally, until onions are tender, about 6 minutes.
• Stir in wine, olives, salt and pepper and cook, until vegetables are tender and coated with syrupy sauce, about 8 minutes.
• Coat 8 x 8-inch square or 2-quart casserole with cooking spray. Add vegetable mixture, then gently arrange tofu pieces in mixture.
• Make sauce: In small bowl, whisk together vinegar, oil, tomato paste, mustard, garlic, pepper and soy sauce or tamari.
• Pour sauce over vegetables and tofu.
• Cover and bake until heated through, about 25 minutes. Serve hot.

STIR-FRIED TOFU AND PEPPERS

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
• In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
• Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

PERFECT GRILLED TOFU

Steps:

• Wrap tofu in a clean dish towel and weight it with something heavy such as a large can; leave it to drain for 30 minutes.
• Meanwhile, mix together remaining ingredients in a bowl.
• Cut each piece of tofu crosswise into 6 thick slices and put it all in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
• Preheat a gas grill on high heat (450 degrees F to 650 degrees F) 10 minutes, then reduce heat to medium (325 degrees F to 375 degrees F)--or do whatever the equivalent is if you're using charcoal. Oil grate.
• Transfer tofu from marinade (letting excess drip off and reserving marinade) to grill with a spatula. Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
• Bring reserved marinade to a boil in a saucepan and boil until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.