WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Wednesday, July 31, 2013

Nofu -Q

Yep, used some of the bbq sauce I posted the other day on slices of nofu. It worked very well. Well enough Abby would like this again, and soon!


BBQ sauce.

1) I sliced my nofu as thin as I could without risking it breaking.

2) I pressed the slices between a cloth with a weighted plate on it. (removing as moisture as possible.) I left it for about 3-4 hours.

3) I then "dry fried" it. This is very simple. A large non-stick skillet on the lowest heat. Do not grease the pan. Lay the slices in the pan and every 20 minutes or so flip them. They will get dried and you know they are dry enough when they get dry enough to turn a shade darker around the edges, remove from heat.

4) place slices on a large plate. Cover the top of each slice with a generous amount of BBQ sauce. Cover and place in fridge for at least 2 hours to overnight. The dry frying will prevent the nofu from getting soggy.

5) In a well greased baking dish, place the slices of nofu with BBQ sauce facing down. Then spread BBQ sauce across the top to coat.

6) Bake at 325 for 20-30 minutes. You want the sauce to get bubbly, but not burn. I allow it to cool for a few and remove to a plate. If you leave them in the pan in the sauce they tend to stick as the sugar in the sauce has caramelized. I slice into "sticks" and jab them into some mash.

Easy. Tasty. With all the cooking and marinating, you will find no nofu flavor left. The slices are chewy not mushy with lovely caramelized sauce on them. Feel free to provide a small bowl of sauce for extra dipping.


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