WILDWOOD BARBECUE TOFU TOPPERS
Wildwood Tofu cubes cooked in sesame oil, Balsamic vinegar, brown sugar, garlic, lemon and smoke till liquid evaporates and seasonings coat the cubes evenly. No tomato in this barbecue. Next time. Mild flavors just right for soup or salad toppers or rolled in a sandwich wrap! Or how about a snack?
I was lucky to get a photo, since I kept sampling while they cooked in the skillet! Yes, I could have eaten them all!
Makes about 8 topper servings
2 T. light sesame oil
1 lb. WILDWOOD High Protein Super Firm Tofu, rinsed and cut into 1/2 inch cubes
1 t. salt
1 t. garlic powder
fresh grind black pepper to taste
1/4 c. Balsamic vinegar
1/4 c. water
1/4 c. dark brown sugar
1 T. bottled lemon juice – I used Delallo brand
1 t. liquid smoke
1- In large skillet, over medium heat, melt sesame oil. When very hot, add cubes in one layer.
2- Sprinkle with salt, garlic powder, and black pepper, then swirl them in the oil and turn to coat. Cook a few minutes on both sides.
3- In small bowl combine vinegar, water, sugar, lemon juice and liquid smoke. Stir till sugar dissolves.
4- Add barbecue sauce to skillet covering all cubes. Stir, lift and flip.
5- Jiggle the pan now and then, turn now and then, till all liquid evaporates, and sugar becomes crispy on the cubes. Remove from heat.
WILDWOOD BARBECUE TOFU TOPPERS floating on top bowl of ITALIAN FRENCH ONION SOUP. Youch!