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…

Pear and Garlic Puree

When the thought first occured to me to create a puree based upon pears and garlic I wasn't really sure about it. I'd never heard of or had such a thing before. A quick google revealed it had been done many times before and reinforced my confidence in my knack for pairing flavors.

2 anjou pears, peeled and diced into 1/2 inch chunks
11 cloves garlic
1/3 cup white wine
2 tbls white vinegar
zest and juice from half a lime
1 tbl olive oil
1/2 inch grated ginger
2 tsp salt
1 tsp black pepper

Peel  and core the pears and dice into 1/2 inch chunks.  Add to a medium sauce pan and coat with the vinegar. This will prevent them from turning brown.

To the same pot add the rest of the ingredients. Simmer on medium low for at least ten minutes or until pears are tender.

Turn off heat. Move pot to a cool burner on the stove. Use an immersion blender to puree all the ingredients until smooth. Or you can add everything to a pitcher blender instead to puree.

Let mixture cool a bit to thicken.

Shown in the image above with my garbanzo croquesttes and soy dipping sauce. All together they create an amazing medley of sweet and spicy.