Barbeque Tofu Po Boys Recipes

CRISPY BARBEQUED TOFU SLICES

Steps:

• Drain tofu, and slice into strips. Place in a plastic bag or container, and freeze overnight. This will give the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry.
• Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg white and 1 tablespoon of barbeque sauce. Combine the flour, salt, and pepper in a separate bowl. Dip the tofu slices into the egg mixture, then into the flour mixture, shaking off excess flour. Fry in the hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
• Preheat the oven's broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
• Position the oven rack about 6 inches from the heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn them. Serve warm with the remaining barbeque sauce for dipping.

BARBECUE TOFU SANDWICHES

Steps:

• Drain the tofu between paper towels until most of the water has been squeezed out.
• Slice tofu into 1/4 inch thick slices.
• Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.
• Pour in barbeque sauce (use more or less, according to your taste). Cook the mixture for ten minutes on low and serve on buns.

THE TOMALES BAY PO BOY SANDWICH

Steps:

• Preheat a grill to medium.
• Sprinkle oysters with blue cheese and then add 1 teaspoon of Jerry's Winter Orange BBQ Sauce to each oyster. Place shucked oysters, bowl-side down, on the grill. Cook until the oyster meat goes from translucent to opaque and the sauce is bubbling vigorously in the shell.
• Meanwhile, partially slice the baguette and brush with Jerry's Winter Orange BBQ Sauce. Place baguette on grill to toast.
• Remove the toasted baguette and fill it with barbecued oysters, baby romaine leaves, sliced tomato, and salt and pepper, to taste. Serve warm.
• Heat butter and olive oil in a large saucepan over medium heat. Add garlic, onion, fennel, and chiles and saute until onion and fennel are tender; crush the chiles if you want a spicier sauce. Add tomato, juice and pulp from the tangerines and blood oranges, and pale ale; simmer for at least 20 minutes, reducing the heat to maintain a simmer, if necessary. Use leftover sauce with grilled, free-range chicken, if desired.

BITE-SIZE PULLED PORK PO' BOYS

Steps:

• Preheat the oven to 325 degrees F.
• Rinse and pat dry the pork butt. In a small bowl mix together all of the ingredients for the spice rub. Coat the pork completely with the spice mixture and rub it into meat. Put the roast into a roasting pan or a high sided casserole dish with a lid. Pour enough chicken stock into the pan to come about 1/2-inch up the sides. Cover the pan tightly with foil or lid and put in the oven. Roast the pork until meat is completely tender and pulls apart very easily, about 4 1/2 to 5 hours. Remove from oven and allow to rest for 10 minutes before shredding the pork from the bone.
• For the Slaw: While the pork is roasting combine the cabbage with the carrots and onion in a large bowl. In small bowl whisk together the remaining ingredients. Pour the dressing over the slaw and toss to combine. Refrigerate for at least 1 hour and up to overnight. Season with more salt and pepper, to taste, before serving.
• Preheat the oven to 250 degrees F.
• Slice the dinner rolls in half and put on a sheet pan to warm in a low oven. When ready to assemble the po' boys, put some shredded pork on bottom of each roll, top with some BBQ sauce and finish with a heaping spoonful of the slaw. Cover with the roll tops and serve immediately.

GRILLED VEGETABLE PO'BOYS

Steps:

• Combine marinade ingredients in a blender and puree. Set aside.
• In a blender combine spread ingredients and puree. Set aside.
• In a marinating dish combine vegetables and marinade, toss to cover. Marinate 20 minutes while preparing grill.
• Grill vegetables over hot coals until tender, turning often. DO NOT CHAR. Peel and slice the pepper.
• To assemble, spread po' boy loaves with spread and add tomatoes and lettuce. Lay the vegetables (eggplant, onions, zucchini, roasted pepper, and onion) and the cheese on top. Top with dressed top bread and slice in half.

"BARBECUED" TOFU

Steps:

• Cut tofu cake horizontally (slicing parallel to work surface) into 4 rectangles and press.
• Cover the bottom of a small pan with half of barbecue sauce. One by one, rub both sides of each tofu rectangle with chile powder; place in a single layer on sauce. Top with remaining sauce. Let stand for 30 minutes.
• Preheat broiler with rack 6 inches from heat. Line a baking sheet with aluminum foil; place a baking rack on top. Spray rack with cooking spray. Take tofu slabs out of the barbecue sauce and place on rack with space between pieces. Reserve leftover barbecue sauce. Broil until top of tofu is browned and bubbly, about 5 minutes.
• Turn tofu over and brush with reserved sauce. Broil until browned and bubbly, about 5 more minutes. Serve hot or at room temperature, on bread with coleslaw if desired.

BARBECUE TOFU

Steps:

• Rinse and pat the tofu dry, then slice it horizontally into 5 long rectangular slabs. Wrap in a dishtowel and press GENTLY all over to remove excess moisture.
• Stack up the tofu slabs again and slice them in half diagonally so you now have 10 triangular slabs. NOTE: If you are planning to grill them, you may want to leave the tofu in rectangles and slice them in half last thing, so they'll be easier to flip on the barbecue.
• Mix all other ingredients together and pour into a 9-by-13 baking dish. Spread the tofu slabs in the dish and turn them carefully, using a basting brush to make sure all sides are coated with sauce.
• Let rest for 15 minutes. NOTE: If time permits, you can prepare this a few hours early (even the night before) and let it marinate for stronger flavor.
• Bake for 20 minutes at 350°F, turning halfway through.
• If grilling, it's basically the same as anything else, but you have to be more careful about burning tofu than meat! Just grill till it reaches your desired done-ness (my crazy family likes it burned), basting occasionally with leftover sauce.
• Serve with baked potatoes, fries, steamed/grilled veg, salad -- endless possibilities! Leftovers taste GREAT crumbled in a sandwich with a little mayonnaise (or vegan version :-)!