Instructions: Tofu: Cut tofu crosswise into 8 3/4-inch thick slabs, then cut in half lengthwise to yield 16 pieces. Put tofu between two kitchen towels, and place a cutting board on top. Let sit for about 10 minutes, or until excess liquid is absorbed.

Combine molasses and mustard in a baking dish, mix in salt and pepper.

Place tofu in marinade and turn to coat on all sides. Cover and marinate in the refrigerator for at least 1 hour.

Okra: Cut off and discard okra stems and transfer okra to 2 baking sheets.

Spray or brush well with oil, sprinkle with spices and salt if desired.

Toss to coat and set aside.

Sauce: Combine ingredients in a small saucepan and mix well. Cookover very low heat, stirring freuently, for minutes, or until slightly thickened. Set aside.

To Cook: If using charcoal grill, oil grill surface; place tofu and okra over medium-hot coals and grill, covered, for 10 - 20 minutes, turning once. (If using an oven, prheat to 500 degrees; roast oiled cooling okra on a baking sheet, and tofu on an oiled cooling rack resting over a baking sheet for 15 - 25 minutes.) Tofu should be browned and okra should be tender.

Arannge tofu and okra on a platter with dipping sauce.Serves 4.

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