I didn't think dinner would be awesome enough to warrant a blog post. This was one of those meals where I was like, "Yeah, sure, I guess we could do barbecue tofu." So yes, they're phone photos taken on the couch. Because we're superclassy.
But then, of course, we liked it enough to tell you about it. It's not rocket science, it's sauce on soy. It's not even grilled, it's just sauced.
We're big tofu people, but it has its limits. Tofu is not a substitute for meat, it's just another type of protein. I don't want to bite into a big chunk of plain tofu any more than I want to bite into a big chunk of flour.
But I had last week's collards to cook up and so started those without a real plan for dinner. I did the collards like I always do, no crumbled bacon but I did use bacon fat. They were already smelling close to done when Sous Chef Brian put the tofu together. It was simple. Defrosted tofu (this is important, for texture), drained and lightly battered (egg whites and seasoned flour), basted in barbecue sauce (we had some on hand already, no need to make sauce) and thrown in the broiler for 7 minutes.
Freezing and defrosting the tofu changes it's texture immensely. It gets chewier, I guess you could say tougher, but in a good way. The crisp edges were a nice contrast to the softer inner bits and the sauce clung well to the crispy bits.
Freezing and defrosting the tofu changes it's texture immensely. It gets chewier, I guess you could say tougher, but in a good way. The crisp edges were a nice contrast to the softer inner bits and the sauce clung well to the crispy bits.