Ingredients
BARBECUE SAUCE
1/4 teaspoon saffron threads
1 tablespoon water
1/4 cup extra-virgin olive oil
1 medium yellow onion, finely
chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked Spanish paprika
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 garlic cloves, minced
1/4 cup tomato paste
3 cups vegetable stock, preferably
homemade
2 tablespoons brown sugar
1/2 teaspoon cayenne pepper
10 large dates, pitted and minced
1/4 cup fresh lemon juice
1 3/4 pounds extra-firm tofu, drained and
pressed
Canola oil, for greasing the pan
BARBECUE SAUCE
1/4 teaspoon saffron threads
1 tablespoon water
1/4 cup extra-virgin olive oil
1 medium yellow onion, finely
chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked Spanish paprika
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 garlic cloves, minced
1/4 cup tomato paste
3 cups vegetable stock, preferably
homemade
2 tablespoons brown sugar
1/2 teaspoon cayenne pepper
10 large dates, pitted and minced
1/4 cup fresh lemon juice
1 3/4 pounds extra-firm tofu, drained and
pressed
Canola oil, for greasing the pan
TO MAKE THE BARBECUE SAUCE: In a
small bowl, combine the saffron and water
and let sit for at least 10 minutes. In a medium
saucepan, heat the olive oil over medium-low
heat. Add the onion and sauté until soft and
translucent, 8 to 10 minutes. Stir in the coriander,
cumin, paprika, ginger, cinnamon, salt,
and pepper and continue to cook, stirring
occasionally, for 5 minutes. Add the garlic and
sauté for 30 seconds. Add the tomato paste,
stock, brown sugar, cayenne, and saffron
water to the onion mixture, turn the heat to
medium-high and cook, stirring often, until the
sauce begins to thicken, 8 to 10 minutes. Add
the dates, lower the heat, and simmer, stirring
occasionally, until thick and fragrant, about
15 minutes. Remove from the heat and stir in
the lemon juice.
Preheat the oven to 250°F. Cut the tofu into
thick slices. Lightly oil a large grill pan or
heavy skillet with the canola oil and put it
over medium-high heat. Dredge half of the
tofu slices in the barbecue sauce, then put
them in the pan and cook until browned on
the bottom, about 5 minutes; if using a grill
pan, you should begin to see nice grill marks
forming. Turn and cook until browned on the
other side, about 5 minutes. Transfer the tofu
to a serving platter and put it in the oven to
keep warm. Apply additional oil to the pan as
needed and cook the remaining tofu in the
same way. Serve the tofu with the remaining
barbecue sauce alongside.
thick slices. Lightly oil a large grill pan or
heavy skillet with the canola oil and put it
over medium-high heat. Dredge half of the
tofu slices in the barbecue sauce, then put
them in the pan and cook until browned on
the bottom, about 5 minutes; if using a grill
pan, you should begin to see nice grill marks
forming. Turn and cook until browned on the
other side, about 5 minutes. Transfer the tofu
to a serving platter and put it in the oven to
keep warm. Apply additional oil to the pan as
needed and cook the remaining tofu in the
same way. Serve the tofu with the remaining
barbecue sauce alongside.