The Superbowl meal must be manly: salty, spicy, and crunchy, and full of starch and fat. Don't even coming near the tv room with your strawberry yogurt or your cleansing green juice. You will be tackled! (Or poked with a knitting needle.)
I'm planning a barbecue-themed meal: I'll finally try those infamous Crash Hot Potatoes (with so much oil and salt, how could they not be terrific?), and I'll sauté garlic and kale. For the main dish, I'm going to cube and fry some extra-firm tofu, then simmer it a finger-licking, pan-scraping, hot, sweet, and tangy barbecue sauce.
My stove is old; don't judge.
This recipe comes from The Whole Foods Market Cookbook; I've made it vegan by replacing honey with brown sugar. The list of ingredients is a little long, but the method couldn't be simpler. Give it a try; it's better than anything you'll find in a bottle.
Brown Sugar Jalapeño Barbeque Sauce
(adapted from The Whole Foods Market Cookbook)
1 cup + 3 tablespoons packed dark brown sugar
1/4 cup dijon mustard
1/4 cup minced jalapeño pepper (canned is easiest here)
2 tablespoons rice vinegar
1 tablespoon curry powder
1½ teaspoons paprika
1 teaspoon hot sauce (I use Frank's RedHot)
1 teaspoon soy sauce (gluten-free, if necessary)
1 teaspoon minced garlic
1 teaspoon canla oil
1 teaspoon lemon juice
1/2 teaspoon freshly ground black pepper
Stir together all ingredients in a medium saucepan. Bring to a low simmer and cook, stirring occasionally, for 15 minutes. Sauce will thicken and turn a deep red-brown. Makes 2 cups.