Friday, June 26, 2009

Tofu Bar-B-Q

Ingredients and Procedures:

3 cans of 15 oz tomato sauce

1/2 cup peanut butter

dice tofu (about 5 -6 cups) drained and deep fry it.

2 cups of dice pineapple, red,orange and yellow bellpepper, and cherry tomatoes

1 tbsp butter/ghee

2 tbsp of finely grated parmesan cheese

basil leaves

masala or mixed spices ( I usually mixed asofatedia, ginger powder, cumin powder, curry and chili powder for a pinch or two of each)

dash of black pepper

1 tsp sugar

bamboo skewers


1. Cut the tofu into desired thickness and size then drained and deep fry.

2. While frying the tofu, start the sauce. Put first the butter and if it’s hot enough then put the masala ( be careful not to burn the masala), then dumped the tomato sauce.

3. Put the remaining ingredients one at a time; peanut butter, basil leaves, parmesan cheese, sugar and black pepper and let it simmer for 10- 15 mins in low fire.

4. Put the fried tofu into the sauce and let it marinate overnight.

5. The next day before skewing the tofu start first the barbecue fire. Skew the tofu, bell peppers, pineapple and tomato in any order.

6. Now don’t forget to make a barbecue dressing while barbecuing it’s just a one is to one proportion: 1 cup of the barbecue sauce + 1 cup of oil. Coat the skewed tofu and the grill w/ the barbecue dressing before barbecuing in this way it will prevent it from sticking into the grill.

7. Now your ready to cook it and be careful not to burn it:)

Note: slice it thick enough so that it wont break when you put it on the bamboo skewer, same as the tofu but the tomatoes no need, justt skew it as it is. For the skewers, soak it in water for 30 mins so that it wont burn easily.