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Barbecued Tofu and Roasted Potatoes
I like to make this meal when I get home at around 6:30 or 7 and have not yet done any dinner preparation. It takes no time at all and it's totally satisfying. Make the barbecue sauce ahead and use it whenever you need it. You can throw the potatoes in the oven and walk away. It's also inexpensive with potatoes, tofu, and pantry items being the main ingredients.
INGREDIENTS
| Tofu: | |
| 1 | package extra firm organic tofu |
| 1/4 cup | cornstarch |
| 2 tbsp | sesame seeds |
| 1/2 cup | homemade barbecue sauce |
| 1/2 cup | vegetable oil for frying |
| Barbecue Sauce: | |
| 1 cup | organic ketchup |
| 1/2 cup | wine vinegar |
| 1/2 cup | organic brown sugar |
| 2 tbsp | Worcestershire sauce |
| 2 tbsp | mustard |
| 1 tsp | fresh ginger, grated |
| 1 clove | garlic, chopped |
| 1 tbsp | vegetable oil |
| Roasted Potatoes: | |
| 4 | russet potatoes, cut into sticks |
| 1 tbsp | olive oil |
| 1 tbsp | cumin |
| 3 cloves | garlic, chopped finely |
| 1 tsp | sea salt |
| 1 tsp | freshly cracked pepper |
PREPARATION:
Tofu:
- Cube tofu.
- Combine cornstarch and sesame seeds.
- Roll tofu through the mixture.
- Skillet fry in part of the vegetable oil until it browns and then drain on a paper towel.
- Place in a bowl and toss with barbecue sauce until well coated.
Barbecue Sauce:
- Mix all the ingredients together and refrigerate.
Potatoes:
- Preheat oven to 350 degrees.
- Place potatoes on a cookie sheet and top with all the remaining ingredients. Toss with your hands.
- Bake for 15 to 20 minutes. Turn up oven to 500 degrees for the last five minutes.
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