Pressed firm tofu grills over a hot, oiled griddle until char marks appear, ready for a smoky-sweet barbecue coat built on barley malt syrup, maple syrup, pureed tomatoes, chipotle chile, and stone-ground mustard.
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Cut tofu in half horizontally (about 3/4” thick). Press fifteen minutes between paper towels.
Slice tofu into finger-sized pieces (about 1 inch wide).
Heat , brush with canola or coconut oil. Place tofu on griddle. on each side about 2-3 minutes or until marks appear.
In large sauté pan, combine all marinade ingredients. Transfer tofu to marinade and gently 25-30 minutes or place sauté pan in 350° oven for 20 minutes .
Remove tofu from pan. Reduce sauce to desired consistency.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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