Devilish Tofu

INGREDIENTS

1    package extra firm tofu
1    tablespoon each curry powder, ground cumin and ground coriander
2    tablespoons olive or canola oil

½   cup Greek hummus
1    teaspoon soy sauce
1    teaspoon sesame oil
1    tablespoon olive oil
1-3  teaspoons sriracha sauce (to taste)

METHOD

Pat the tofu dry and cut in half lengthwise into two 2 x 4 inch blocks. Slice each of these blocks into 4 slabs of 2 x 4 inches. Pat all eight slabs dry with paper towels.

Mix the three spices (curry, cumin, coriander) in a small bowl and then spread them onto a flat plate. Warm the 2 tablespoons of oil in a medium skillet over medium-high heat. In two or three batches, dip each slab of tofu, top and bottom, in the spice mix, shaking off any excess,  and fry in the skillet until lightly brown on both sides. Remove to paper towels to drain and set aside.

In a medium bowl, stir together the hummus, soy sauce, sesame oil, olive oil and 1 teaspoon of the sriracha sauce. When well blended, taste a small bit. If it is not too hot, add another teaspoon of sriracha and repeat as desired.

Lightly oil a medium baking sheet and place four of the tofu slabs on to the baking dish. Coat them with about 1 teaspoon of the hummus mixture, evenly spread over the entire surface. With a small round jar, such as a spice jar, cut a circular hole in the center of each of the other four tofu slabs. Place them on top of the slabs on the baking sheet.

Mash up the tofu “holes” and mix them into the hummus mixture. Fill the holes in the tofu slabs with this mixture and spread a little over the tops of the slabs. Place the baking sheet into the broiler and broil for about 6 to 7 minutes, making sure the hummus mix doesn’t burn. Remove from the oven, eat and enjoy.