Tofu Cookery

25th Anniversary Edition
Edited by Louise Hagler
From the Farm Community
Book Publishing, 2008

Since 1983, Tofu Cookery has been America’s premier authority on how to make tofu taste delicious. Several generations of cooks have discovered the versatility of this healthful soyfood through the range of comfort foods and gourmet dishes found between the covers of this treasured volume.
Tofu has gained a well-earned reputation over the years as an economical source of high-quality, easily digestible, cholesterol-free protein.

In this 25th anniversary edition, all the recipes have been updated for today’s nutritional standards, using reduced quantities of more healthful fats, less salt, and a variety of sweeteners. Many new recipes have been added to reflect more current tasters and trends, and to complement the old favorites everyone has loved over the years. Sumptuous photos with tofu on center stage will tempt you and help you envision how your finished dishes will look.

Barbequed Tofu

Yield: 8 servings

Using frozen tofu lends a chewy texture. Try this on the grill covered with aluminum foil to save the sauce.

To Prepare the Tofu:

  1. Freeze, thaw, squeeze dry, and cut into 1/2 inch thick strips:
    • 2 pounds firm or extra firm tofu

  2. Preheat oven to 350º F.
  3. Spread a cookie sheet with:
    • 2 tablespoons olive oil

  4. Arrange the tofu strips on the oiled cookie sheet.
  5. Mix together:
    • 1/4 cup water
    • 2 tablespoons peanut butter
    • 1 tablespoon soy sauce
    • 1 clove garlic, pressed or 1/2 teaspoon garlic powder
    • 1/4 teaspoon freshly ground black pepper

Pour this mixture evenly over the tofu strips and press into the strips with a spatula or an open hand. Bake for about 15 minutes, then turn the pieces over and bake for about 10 minutes more.

Pour your favorite Barbeque Sauce over all and bake 10 minutes more. Serve with French bread and a green salad.