{"id":29320,"date":"2013-05-26T19:29:58","date_gmt":"2013-05-26T23:29:58","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29320"},"modified":"2013-05-26T20:19:06","modified_gmt":"2013-05-27T00:19:06","slug":"barbecue-tofu%e8%b1%86%e8%85%90%e3%81%aebbq%e3%82%bd%e3%83%bc%e3%82%b9%e7%84%bc%e3%81%8d","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29320&lang=en","title":{"rendered":"Barbecue Tofu
\u8c46\u8150\u306eBBQ\u30bd\u30fc\u30b9\u713c\u304d"},"content":{"rendered":"

\"47\"<\/a><\/p>\n

Barbecue Tofu<\/strong><\/p>\n

It’s always fun to make your own BBQ sauce and I often experiment with different ingredients. This time I decided to add some cherry preserves to give some sweet, tangy, and fruity flavor to my BBQ sauce. This would go well with any meat, but since we don’t eat much meat any more, I thought why not using it for tofu? I smeared a generous amount of sauce on tofu and broiled in the oven until the sauce was thickened and caramelized around the edges of the tofu. Serve with additional BBQ sauce on the side.<\/p>\n

Cherry BBQ sauce: ketchup, cherry preserves, cane sugar, white vinegar, soy sauce, Worcestershire sauce, ground mustard, cayenne pepper, garlic powder, salt, pepper<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"44\"<\/a><\/p>\n

\u8c46\u8150\u306eBBQ\u30bd\u30fc\u30b9\u713c\u304d<\/strong><\/p>\n

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\"51\"<\/a><\/p>\n

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\"\"<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Barbecue Tofu It’s always fun to make your own BBQ sauce and I often experiment with different ingredients. This time I decided to add some cherry preserves to give some sweet, tangy, and fruity flavor to my BBQ sauce. This would go well with any meat, but since we don’t eat much meat any more, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,28],"tags":[],"class_list":["post-29320","post","type-post","status-publish","format-standard","hentry","category-tofu","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29320"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29320\/revisions"}],"predecessor-version":[{"id":29333,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29320\/revisions\/29333"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}