Tofu with Key West BBQ Sauce

This is an old recipe from Vegetarian Times Complete Cookbook, I've actually had it for years, but haven't made it in awhile.

Tofu with Key West Barbecue Sauce

Tofu

1 pound extra firm tofu

2 tbsp unbleached white flour

2 tbsp cornmeal

1 1/2 tsp poultry seasoning

2 tsp nutritional yeast

1/2 tsp salt (optional)

1/4 tsp freshly ground black pepper

2 tbsp prepared yellow mustard or spicy brown mustard

4 tbsp canola or peanut oil (I actually prefer olive oil)

Sauce

1/2 cup ketchup

1/3 to 1/2 cup sugar or honey

2 tbsp fresh lime juice

2 cloves garlic, minced

1 small onion, minced

4 tbsp vegetarian Worcestershire sauce

1 tsp hot pepper sauce

Tofu: Cut the tofu on the short end into 1/4 in slices. Drain on a dishcloth for 30 minutes. On a plate, mix together the flour, cornmeal, poultry seasoning, nutritional east, salt and pepper. Brush the drained tofu on both sides with mustard, then roll in the cornmeal mixture. Set aside.

Heat 1 tbsp oil in a heavy skillet over medium heat. Carefully place four slices of tofu in the skillet, without crowding, and cook, stirring until golden brown. Drain on paper towels. Keep warm in a slow oven while you cook the remaining tofu in the remaining oil.

Sauce: In a heavy, medium saucepan, combine all the ingredients. Bring to a boil, lower the heat and simmer 20-30 minutes. To serve, pour the sauce over the tofu.