Using this recipe cut in half
http://appetizer.allrecipes.com/az/MhgnyChicknWings.asp
and a pound of firm tofu, pressed and sliced, I have mahogany tofu in the
oven!

I will let you know how it turns out. So far, it smells great.

Will serve with spinach rice pilaf.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

The Bubbo wrote:
> Using this recipe cut in half
> http://appetizer.allrecipes.com/az/MhgnyChicknWings.asp
> and a pound of firm tofu, pressed and sliced, I have mahogany tofu in the
> oven!
>
> I will let you know how it turns out. So far, it smells great.


So? Inquiring minds want to know!


>
> Will serve with spinach rice pilaf.
>
> --
> .:Heather:.
> www.velvet-c.com
> Step off, beyotches, I'm the roflpimp!

Jude wrote:
> The Bubbo wrote:
>> Using this recipe cut in half
>> http://appetizer.allrecipes.com/az/MhgnyChicknWings.asp
>> and a pound of firm tofu, pressed and sliced, I have mahogany tofu in the
>> oven!
>>
>> I will let you know how it turns out. So far, it smells great.
>
>
> So? Inquiring minds want to know!
>
>

oh, sorry, slipped my mind.
It was fantastic! I should have marinated it for the full hour, though. Also,
maybe reduce the heat a bit.

It was really really good!

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

So, for Chile sauce....like srichia (I know thats not even close in
spelling but you get my gist....)...or what kind of chiles did you use?

Jude wrote:
> So, for Chile sauce....like srichia (I know thats not even close in
> spelling but you get my gist....)...or what kind of chiles did you use?
>

I used sriracha and I thought it worked pretty well. Not too hot, but with a
little heat.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!