Hot Sauced Glazed Tofu

Know anyone that hates tofu much? Loves tofu much? This tofu recipe is the answer to both responses. Make it whenever you want to introduce or serve tofu to someone that you know. This recipe is from Isa Chandra Moskowitz and Terry Hope Romero's cookbook(s) Veganomicon and from their cooking website the Post Punk Kitchen.

They have 2 cookbooks (and looks like one more about brunches) that are great books for any vegan, vegetarian or omnivorous diet. Their cooking takes some innovative skills in the kitchen, but their recipes are very good and fun to make, and above all creative and daring.

Hot Sauce Glazed Tempeh
or page 129

***I didn't have a few essentials from the recipe so here is my khavanu'd version below. If you want their exact directions purchase their cookbook, visit their site, borrow from a friend or library***


Ingredients

1 Package extra-firm tofu drained and pressed (or tempeh if you have)
1/2 cup wine (I used a chardonnay - they say use whatever you have)
1/4 cup hot sauce
2 T olive oil
2 T Bragg's or soy sauce
Juice of 1 lemon
2 cloves garlic, crushed (I used 2 T ginger-garlic paste instead)
1 tsp cumin
1/2 tsp oregano (used 1 heaping teaspoon)
1/8 tsp cayenne (they swear by this, and I thought through nostrils burning, that it was a crazy recommendation, but now I'm blogging this so there)

Directions:
1. Drain and press tofu
2. Meanwhile, mix together wine through cayenne in a large mixing bowl.
3. Cube tofu in 1" cubes and put in the mixing bowl with the marinade.
4. Set oven to broil.
5. Get a ceramic or glass oven proof casserole pan and lightly coat with cooking spray.
6. Turn tofu and marinade into casserole pan and place in oven.
7. Check tofu and marinade, turning every 5-10 minutes. This should take about 20 minutes. Check often to prevent burning. It is done when the tofu is nice and chewy with a small remainder of the marinade in the pan. It will reduce and thicken into a wonderful sauce.

Serve over rice, a salad, as a main course. I served with fresh corn on the cob (coated with lime, cumin and salt) and some stir-fried peppers, summer squash and basil.

Cheers!