Baby-Get-Back Veggie Ribs
(from moire’s recipe box)
Source: http://www.vegcooking.com/recipeshow.asp?RequestID=147
Serves 4 peopleCategories: main course, not tried, to try, vegan
Ingredients
- bean curd stick , 2 8oz packages (available at most Asian markets; be sure to ask for bean curd stick, rather than bean curd sheets)
- 2 Tbsp margarine
- 1/4 cup peanut butter (or more, to taste)
- 2 Tbsp miso
- 1/4 cup nutritional yeast
- 2 tsp paprika
- 2 cups barbecue sauce
Directions
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Soak the bean curd in warm water for 4 to 6 hours.
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When the bean curd is softened, drain it, squeezing out the excess water, and cut into 4- to 6-inch lengths.
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In a large bowl, mix together the margarine, peanut butter, miso, nutritional yeast, and paprika to form a rich paste. If the mixture is too thick, add a teaspoon of water at a time to thin it to the desired consistency.
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Preheat the oven to 370 degrees F.
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Add the bean curd “ribs” to the paste and mix together, coating the “ribs” thoroughly.
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Place the “ribs” side by side on a large baking sheet and bake for 25 minutes, turning them so that they bake evenly, until the bottoms are crisp and brown.
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Remove from the oven and using a barbecue brush, apply the barbecue sauce to the “ribs.” Return the “ribs” to the oven and bake for 10 to 15 minutes more.