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Wednesday, September 14, 2011

Tofu in Pineapple barbecue sauce on Rice noodles

This is wonderful and I found it here: She used it on a salad. I used it on rice noodles (Pad Thai noodles) . My hubby and I loved this. We used half of the tofu for the two of us , but all of the sauce! This is a wonderful sauce. I used less of the hot pepper.

low-Cooked Tofu in Pineapple Barbecue Sauce

This barbecue sauce contains no refined sugar and is lower in sodium than packaged barbecue sauce. If you’re used to highly salted foods, it may taste bland unless you add more salt. I recommend you do this after it’s cooked so you’ll have a good idea of how much is needed.

2 14-ounce packages extra-firm tofu, frozen and defrosted (I used just one package)
1 large onion, chopped
8 large cloves garlic, minced
1/2 cup pitted dates (about 2.5 ounces)
1 1/2 cup crushed pineapple in own juice
1/3 cup water
2 fresh hot chile peppers, chopped (used about 1/2 of one jalapeno pepper)
2 inches ginger-root, peeled and minced (about 3 tablespoons minced)
5 tablespoons tomato paste
2 tablespoons tamari or lite soy sauce (used Gluten Free)
1 tablespoon lime juice
1 tablespoon cider vinegar
generous grating of black pepper
Salt, (optional), to taste
Pad Thai (rice noodles) if desired

At least 1 day before you plan to cook, place two packages of extra-firm tofu (water-pack style, not silken) into the freezer. Freeze at least 24 hours. Remove from freezer and allow to defrost in the refrigerator or use a quick defrost method (microwave or hot water bath). When tofu is completely defrosted, cut each block into halves horizontally and cut each half again vertically. Take each piece of tofu between your hands and gently press over a sink to squeeze out as much water as possible. Cut into 1/2-inch cubes.

Saute the onion in a non-stick pan (or on the browning setting, if your crock-pot has one) until it begins to brown. Add the garlic and cook for another minute. Scrape the onion/garlic into a blender and add all remaining ingredients except tofu and salt. Blend on high speed until sauce is a uniform consistency.

Place the tofu into the slow cooker (sprayed with non-stick spray or canola oil, if necessary) and pour the sauce over it. Stir very gently to make sure all sides of the tofu are covered. Cover and cook on Low for 8 hours. (I reduced the time by cooking some on high)

Check seasonings and add salt and extra lime juice as needed.

Serve over pad thai noodles.

Oven directions: Combine tofu and sauce in an oiled casserole dish. Cover and bake at 350 for a half hour. Remove cover and bake for 15-30 minutes, until sauce has thickened.
Slow cooking mellows out the flavors of the garlic, ginger, and chile peppers, so if you want a spicier dish, either start with more or add extra after 6 hours.

Preparation time: 15 minute(s) | Cooking time: 1 hour(s)

Number of servings (yield): 6

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