Spicy Barbecue Tofu

Tofu tends to get a bad rap. If it's not prepared properly it can feel like eating an old sponge and taste of absolutely nothing. On the other hand, when treated well, tofu can be a scrumptious treat for the senses as well as powerful nourishment for the body.

I first fell in love with tofu through my local Chinese takeout. They have deep fried tofu with sauteed vegetables. Deep fried tofu has the perfect chewy exterior and pillowy soft center. It tastes of all the vegetables, oil and soy sauce from the wok.

I've experimented with cooking tofu at home. I don't really deep fry. But there are other great ways to prepare tofu as a main protein. I like to broil it. I use a classic meat eaters method to give it flavor. I brush it with a glaze before and mid cooking. It works brilliantly both in terms of flavor and texture.

It's totally vegan.

1 package extra firm tofu
4 tbls olive oil
2 tbls hot sauce
2 tbls sriracha
1 tbl apple cider vinegar
1 tsp salt
1 tsp paprika
1 tsp…

Asian Mexican Fusion Stew

1 cup white onion, diced
1 cup white mushrooms, diced
1-2 poblano peppers, diced
1/2 a jalapeno, minced
1/2 a serrano, minced
2 chipotles and 1 tbl adobo sauce
3 cloves garlic, thinly sliced
1 1/2 inches fresh ginger root, microplaned
1 can garbanzo beans, plus 2 tbls of the can brine

3 cups water
1/2 cup red wine
1 tbl canola oil
1 tsp spicy mustard
1/2 tsp soy sauce
2-3 tsps sriracha

3 pieces allspice
1/2 tsp coriander
2 tsps sesame seed
2 tsps salt
1 tsp black pepper

Add all ingredients, except garbanzos to a large pot. Bring to a boil and then simmer uncovered for 12 minutes. Remove allspice. Add beans. Continue simmering until reduced to a hearty flavorful broth with a chunky soup consistency. Cooking off approximately 1/2 of the liquid.

Serve over fluffy white rice.