Barbecue Tofu

from cookingspot website

YIELDS: 2 tokwa, 1 tofu in 7x11 pan --->single layer, half was double layer

COMMENT:
Sweet taste from kethcup. Top was slight chewy, but most of it were soft.

CHANGES:
use 250 g Del Monte Spagetti Sauce (sweet style)
honey mustard
white vinegar for vinegar
omit oil

EQUIPMENT:
Lowest rack (outer) - 7x13. 325º - 40min then let sit inside heated oven.

PROCEDURE:
1. Combine wet ingr the day before
2. Slice tofu, and place in pan. Pour mixture.
3. While baking, the sauce were bubbly. When i took the pan out, it formed a spagetti sauce crust

RECIPE:

1 pound Firm Tofu
1 can Tomato Sauce
2 t Mustard
2 t Vinegar
2 t Soy Sauce
1 T Oil
1 T Molassas
2 T Onion Grated
1/4 t Garlic Powder

1. Slice tofu into 1-inch thick. Press slices between 2 pans for 1 hour to squeeze the water out and compress the tofu. Prop up one end so the water can drain out.
2. While tofu is draining, combine remaining ingredients. Spoon about 1/4 of the mixture into the bottom of a 6x6 inch shallow baking pan that has been lightly oiled. Preheat oven to 350 degrees. Place tofu on top with remaining sauce. Bake, uncovered, 1 hour. Serves 4.