BBQ tofu

ok, this is a quick one, because a) i have no idea what measurements i used, and b) it looks so dubious in a picture that if i posted one, you would never try it, and you SHOULD, especially if you're a tofu doubter.

the idea of huge slabs of carcass slathered in tomato paste and brown sugar usually doesn't light my fire, but i started warming up to the idea after watching hours of BBQ specials on food network this weekend (hey, when you're spending the weekend on a godforsaken 19-mile strip of sand off the coast of jersey in the loving but modestly dysfunctional bosom of your family, you'll do a lot more, up to and including low-quality heroin, to maintain your sanity).

i didn't abide by any of the many regional distinctions when i made the sauce, i just sort of cherry picked the ingredients i thought i'd like:
tomato paste (i actually strained and blended a can of organic diced tomatoes, which tasted great, but was, admittedly, a little chunky)
mustard (just the yellow kind, about four tablespoons)
brown sugar (i dunno...half a cup? could have used less)
white wine vinegar,
olive oil
sriracha
garlic powder, onion powder, ginger powder, salt, pepper, chili powder...wheeee.

preheat the oven to 325, and line a baking sheet with aluminum foil. slather some sauce on the pan and lay down drained, 1/2 inch slabs of tofu. coat the tofu with more sauce, and bake until the sauce is baked into the tofu (about an hour).