Mesquite Tofu

Mesquite Tofu

*In chunk form.*  Yum-o.  Like a well lit banana flambé in my mouth.  Smooth.

Ok, so maybe that description doesn’t quite do it justice.  Essentially, I was looking for a good, smoke-induced, BBQ flavor.  And so, I looked no further than that little bottle of Liquid Smoke lingering around on the shelf.  Ah, mesquite.  A smoky, sweet, slightly salty* mesquite.

Mesquite Tofu

Corn and Green Bean Saute with Adobo and Mesquite Tofu

Mesquite Tofu

2 teaspoons distilled white vinegar
1/2 teaspoon salt
2 teaspoons sugar (or other sweetener)
2 teaspoons molasses
2 teaspoons liquid smoke
16 ounces firm (or extra firm) tofu, drained and cut into 1″ cubes (Note: I used a sprouted kind)

Directions: In a large mixing bowl, combine the vinegar, salt, sugar, molasses, and liquid smoke.  Add tofu and stir until tofu is completely coated with the sauce.  Allow to marinade for at least 20 minutes, stirring occasionally.

To cook, I put a small skillet over medium heat, added a tablespoon of oil, and browned all sides.  I used a small skillet, so that I would have to cook it in small batches – just because I sometimes forget what I’m doing and overcook – notice the “charring?”  But, cooking the pieces all at once is also a possibility, assuming you’re focused!

If the oil content is a concern, consider baking (or grilling!) at either 400 or 450 degrees on a parchment lined baking sheet for 10-20 minutes, flipping pieces halfway through cooking time.  Because of kitchen limitations, I haven’t tried this approach – so I can’t guarantee the results.  If you’re really adventurous, stick these in the dehydrator for a few hours and make jerky!

Makes: around 3-4 handfuls of mesquite tofu chunks, perfect for snacks, sandwiches, sautéed delights, and BBQ-ing pleasure.

Need a meal idea?  Try adding some cooked Mesquite Tofu to this recipe: Corn and Green Bean Sauté with Adobo.


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