Tofu with Key West Barbecue Sauce

Tofu

1 pound extra-firm tofu
2 Tablespoons unbleached white flour
2 Tablespoons cornmeal
1-1/2 teaspoons poultry seasoning
2 teaspoons nutritional yeast
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 Tablespoons prepared yellow mustard
4 Tablespoons canola or peanut oil

Sauce

1/2 cup ketchup
1/3 to 1/2 cup sugar or honey
2 Tablespoons fresh lime juice
2 cloves garlic, minced
1 small onion, minced
4 Tablespoons vegetarian Worcestershire sauce
1 teaspoon hot pepper sauce

1. Drain the tofu for 30 minutes.  Cut the tofu on the short end into 1/4-inch slices, drain more if needed.  Prepare the sauce.

2. SAUCE: In a heavy, medium saucepan, combine all the ingredients.  Bring to a boil, lower the heat and simmer 20 to 30 minutes.

3. On a plate, mix together the flour, cornmeal, poultry seasoning, nutritional yeast, salt and pepper.  Brush the drained tofu on both sides with mustard, then roll in the cornmeal mixture.

4. Heat 1 Tablespoon 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 on both sides.  Drain on paper towels.

5. To serve, pour the sauce over the tofu.