If you’ve spent much time in Grand Rapids, you know about – and probably frequented – Gaia Cafe. It closed in 2014. But, I still have their BBQ tofu recipe! It was the best. The recipe was published in Grand Rapids Magazine in 2012, and I recently came across it in a folder. It has a few steps, so you have to get started a day or so ahead of when you will serve it.
First, freeze up a package or two of water packed extra firm tofu at least over night. Thaw it, slice into 3/4 inch slices, and squeeze the water out of the tofu until it’s fairly dry.
Make a batter of a mixture of natural peanut butter combined with a bit of coconut milk (I used the full fat coconut milk in the can) and a generous pour of naturally fermented soy sauce – so it has the consistency of thin pancake batter. Adjust the flavors to your taste.
Dip each tofu slice into the batter, place on a lightly oiled baking sheet, and bake in 350 degree oven for 25 – 30 minutes until slightly dry.
Remove from oven and cool.
Bake 35 more minutes at 325 degrees. Remove from oven and let cool. When ready to serve, cook in a frying pan to heat through.
The instructions are as casual as the restaurant. But, it’s very easy to make and tastes delicious. I served it with MI asparagus, cornbread made from MI corn from Hampshire Organic Farms, and a side of my own home canned MI applesauce.
Now, if only I could get my hands on the recipe of the famous Gaia cookie!
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