I don't have a kitchen timer yet, so I actually cooked everything when I got home from work, then tossed it in the crockpot to keep it warm while I collected Mr. Barefoot from the airport. I'm going to try it again soon (I found an Asian grocery store that stocks cheap tofu) without pre-cooking everything. I may still fry up the tofu because I like for it to be a bit crispy - although if I got some sub rolls, a messy barbeque sandwich with slightly soft/shredded tofu might be amazing...
- 1/2 package of tofu, cut into 1-inch chunks. I froze mine and then thawed it out - for stuff like this, the tougher the better.
- BBQ sauce - I used some I bought at Trader Joes. Whatever flavor you prefer.
- 2 ears Corn on the Cob.
- 1.5 quart crockpot
- Stove, frying pan
- Thaw and drain tofu. Saute in a frying pan until crispy on all sides (either kind of yellowish or brownish).
- Pour BBQ sauce in the crockpot until bottom is covered. Add tofu. Pour more BBQ sauce on top and stir tofu until well coated.
- Microwave corn for 4 minutes, in husks. Shuck corn under cold water. (Seriously - try it. It is the most helpful thing my grandpa ever taught me. Well, that and never try to exit a burning building via a revolving door. But I use this tip more.)
- Cut corn cobs in half. Add to crockpot on top of the tofu. Don't worry if it gets a little saucy.
- Cook for 2 hours.
Overall, I hadn't really considered using the crockpot at a good way to keep things warm/finish things off before a dinner party - but it really is excellent for that, and I think it will come in handy at future family parties.