BBQ'ed tofu

Not to toot my own horn, but I've heard more than one person say this is the best tofu they've ever had. Only 3 people, but I think that's significant, and I'm posting at the request of Tien. It's roughly based off a recipe from Lorna Sass's the New Soy Cookbook, which my mom gave me. The recipe says to cook under the broiler, I've only done it on the grill. Also, I never measure the ingredients for this. You'll notice that all the measurements are 2 T. or 1 T. So when I'm making it, I say it's 2 parts ketchup and mustard to 1 part everything else, and just make it by eye. The 2 cloves garlic is about 1 T. too.

Serves 2 as a main course.

1 12 oz. block of extra firm tofu, drained and press (see here for more on how (and why) to press tofu)
2 T. dijon mustard
2 T. ketchup
1 T. tablespoons soy sauce
2 cloves garlic, minced or put through a garlic press (it's important to get the pieces small)
1 T. molasses
1 T. sesame oil
1 T. minced, canned chipotle pepper in adobo (with the sauce from the can)

1. Drain and press the tofu as described previously.
2. Mix all the other ingredients together.
3. Slice the tofu into about 6 slices. Combine with BBQ sauce, and make sure all sides are sauced. Let marinate for a while, if desired. The longer the marinade time, the longer the flavors will have to permeate the tofu.
4. Oil the grill grates. The tofu definitely wants to stick to the grill, so this is key.
5. Cook on the grill for about 5 minutes/side, but keep a close eye out for burnage, cause of course grill temps can vary. If it's a gas grill, I would recommend medium.
6. Serve! I usually serve with a bunch of grilled veggies and a nice loaf of bread and salad.

Leftovers make awesome sandwiches, but there usually aren't any. When I'm cooking this for just me and Andy, I usually double it so there at least some leftovers. I've definitely tripled and quadrupled it for when we have BBQs at our house.