1 1/2 to 2 tablespoons soy sauce, dependingupon desired saltiness
1 large clove garlic, peeled and pushed through a press
2 teaspoons blackstrap molasses
2 teaspoons toasted Asian sesame oil
1 to 2 teaspoons chipotle in adobo or 1/8 to 1/4 teaspoon ground chipotle chile or cayenne
Freshly-ground black pepper, to taste
Wrap the tofu in several layers of a clean, absorbent kitchen towel
and set a 1-pound bag of dried beans on top. Set the tofu aside
until you are ready to slice it.
Line a broiler pan or baking sheet with aluminum foil. Set aside.
Place the oven rack about 5 inches from the broiling element, and
turn on the broiler.
In a pie plate or large, shallow bowl, prepare the barbecue sauce
by blending together the remaining ingredients. Unwrap the tofu
and set the block on a cutting board with the longer side facing
you. Cut the block crosswise into 9 slices, each slightly less than
1/2-inch thick. Dip the slices into the sauce to coat both sides
heavily. Arrange the slices on the broiler pan as you work. (Reserve
any remaining sauce.)
Broil the tofu until flecked with dark brown spots, 4 to 6 minutes.
(If your broiler cooks unevenly, rotate the broiler pan halfway
through.) Turn the tofu over with a spatula and slather any remaining
sauce on the second side with a pastry brush or knife.
Broil until deeply browned on the second side, 4 to 6 more minutes.
Serve with the darker side up.
Serves 3 or 4
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