Southern Fusion Broiled Tofu
Easy, simple, and tasty. Take a block of tofu and press it in a tofu press, or do what I do and wrap it in a dishtowel and pile a plate and about ten pounds of cookbooks on it, then leave it there for 20 minutes. This will press out some of the moisture, leaving your tofu slightly denser and more able to absorb marinade.
Cut the tofu into quarter-inch-thick slices.
Whip a quick marinade of approximately one part hoisin sauce (or similar dark, thick Asian sauces might work) and three parts commercial sweet tea (use the good stuff; I used Beacon Drive-Inn's signature iced tea). Make just enough to coat your tofu.
Drop your tofu in the marinade in a sealed container, roll it around until the slices are coated, and leave it in the fridge for an hour or two, turning it over every so often.
Lay the slices on a lightly greased cookie sheet and broil them five minutes. Turn over and broil another five minutes. Serve hot, with hoisin sauce for dipping.
The flavor is weird but delicious, sort of piquant and hard to identify, and the texture is a delightful mating of crispy and chewy with soft, and a touch of crunch round the edges. Hey, I wonder if you could cut shapes out of them!
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Unrelatedly, a thing I found out while I was doing copywriting research: Someone on the internet is trying to get marijuana smokers to report how many zippy bags they use for their stash each week. He (I'm assuming it's a man, but I don't know why) will then work out how many zippy bags are used for this purpose nationwide, and report his findings to Ziploc in hopes of gaining corporate backing for the next push to legalize marijuana. And this is why I love the weird world of the internet.
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