*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Tofu, extra-firm
      1/3   c            Blackstrap molasses
      1/3   c            Mustard, prepared,
                         -preferably stone ground
      1/2   ts           Herbal salt
      1/2   ts           Seasoned pepper
    1 1/2   lb           Okra, small -- rinsed and
                         -patted dry
                         Olive oil spray or olive oil
                         -for brushing
    1       tb           Coriander, ground
    1       t            Cumin, ground
    1       t            Curry powder
                         Herbal salt (optional)
                         -----DIPPING SAUCE-----
    3       tb           Tahini
    1       tb           Sugar or molasses
    1       tb           Lemon grass stalks -- chopped
    1 1/2   tb           Lemon grass -- dried OR
      1/3   ts           Lemon or lime zest
      1/4   ts           Red pepper -- crushed
    1       t            Curry powder
    1       c             -- water
      1/4   c            Tomato sauce
    1       tb           Sesame seeds -- toasted
    Tofu: Cut tofu crosswise into 8 3/4-inch thick slabs,
   then cut in half lengthwise to yield 16 pieces. Put
   tofu between two kitchen towels, and place a cutting
   board on top. Let sit for about 10 minutes, or until
   excess liquid is absorbed.
    Combine molasses and mustard in a baking dish, mix in
   salt and pepper. Place tofu in marinade and turn to
   coat on all sides. Cover and marinate in the
   refrigerator for at least 1 hour.
    Okra: Cut off and discard okra stems and transfer
   okra to 2 baking sheets. Spray or brush well with oil,
   sprinkle with spices and salt if desired. Toss to coat
   and set aside.
    Sauce: Combine ingredients in a small saucepan and
   mix well. Cookover very low heat, stirring freuently,
   for minutes, or until slightly thickened. Set aside.
    To Cook: If using charcoal grill, oil grill surface;
   place tofu and okra over medium-hot coals and grill,
   covered, for 10 - 20 minutes, turning once. (If using
   an oven, prheat to 500 degrees; roast oiled cooling
   okra on a baking sheet, and tofu on an oiled cooling
   rack resting over a baking sheet for 15 - 25 minutes.)
   Tofu should be browned and okra should be tender.
    Arannge tofu and okra on a platter with dipping
   sauce.Serves 4.
    Per serving with 1 T sauce: 406 cal; 28 g prot; 14 g
   fat; 37 g carb; 0 chol; 478 mg sod; 5 g fiber; vegan
    Source: Vegetarian Times, July 93/MM by DEEANNE
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