BB-Fu

I've been wanting to try barbeque tofu for a little while now. I tried it last Friday and served it up with some No Mayo Potato Salad, and some corn on the cob.
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...
Ingredients:

• 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.

Equipment:

• 1.5 quart crockpot
• Stove, frying pan
• Microwave
  

Procedure:

1. Thaw and drain tofu. Saute in a frying pan until crispy on all sides (either kind of yellowish or brownish).
   
2. Pour BBQ sauce in the crockpot until bottom is covered. Add tofu. Pour more BBQ sauce on top and stir tofu until well coated.
   
3. 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.)
   
4. Cut corn cobs in half. Add to crockpot on top of the tofu. Don't worry if it gets a little saucy.
5. Cook for 2 hours.
   

If anybody wants to try doing this with the corn un-cooked before putting it in, I would say cook it for 4-6 hours and let me know how it tastes and whether the tofu holds up.

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.