Day 72.
I didn't know what to call this. It's not really a barbecue flavor, and it's not just plain teriyaki. Adam didn't care for it, so I'm not going to share what his title suggestions were.
I got the idea from Susan's post at the Fat Free Vegan Kitchen's on Chinese Barbecued Tofu and Vegetables.
I didn't have all of the ingredients that she listed, so I improvised and used what I had on hand.
The Ingredients.
--1 package of extra firm tofu
--1/2 white onion
--1/2 cup gluten free teriyaki sauce --unless you aren't gluten free. then you probably don't care.
--2 T white wine vinegar
--2 T white wine vinegar
--1 T worcestershire sauce
--1 t cinnamon
--1 t cinnamon
--1/2 t fennel
--1/2 t ginger
--1/2 t cloves
--1/2 t red pepper flakes
The Directions.
Drain and press tofu to release any extra moisture. I did it overnight, by putting the tofu in a colander and putting a small plate on top for a bit of weight.
cut tofu into 1-inch pieces, and pan fry in some olive oil until it's golden brown on all sides.
This takes a while----leave the pieces alone to get a nice crust on them before flipping.
After the tofu is finished getting crusty, chop up your onion and get to work making your sauce.
Add all the liquid and spices directly to your crockpot stoneware insert.
Toss the tofu in the marinade mixture to coat thoroughly.
cover and cook on low for 6 hours.
serve with steamed white or brown rice. We also had leftover spinach.
The Verdict.
I was the only one who ate this. I forgot Adam hates cloves. He hates them. And since he made a really bad face, the kids wouldn't try any of it.
I took my dinner plate and ate in front of the computer.
It was actually rather pleasant!
:.