->Tofu Okra <-

1 1/2 lb extra-firm tofu

1/3 c blackstrap molasses

1/3 c coarse ground mustard

1/2 ts salt

1/2 ts seasoned pepper

1 1/2 pounds okra, rinsed and patted dry

1 T coriander, ground

1 t cumin, ground

salt

3 T tahini

1 T sugar or molasses

1 T fresh lemongrass, chopped or 1 1/2 T dried lemongrass or 1/3 t lemon zest

1/4 ts crushed red pepper

1 t curry powder

1 c water

1/4 c tomato sauce

1 T toasted sesame seeds 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.

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.

Combine ingredients in a small saucepan and mix well. Cookover very

low heat, stirring freuently, for minutes, or until slightly

thickened. Set aside.

If using charcoal grill, oil grill surface; place tofu and okra

over medium-hot coals and grill, covered, for 10 - 20 minutes,

500 degrees; roast oiled

cooling okra on a baking sheet, and tofu on an oiled cooling rack

15 - 25 minutes.

browned and okra should be tender.

Arrange tofu and okra on a platter with dipping sauce.Serves 4.