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…

Fusion Dark Curry

It's been a while since I've come up with a new curry variation. The wonder of curry is that it has limitless possibilities. This curry introduces Thailand to Mexico. Turns out they like each other.
Curry is a perfect vehicle for flavor fusions. The strong spice palettes of Asia and Mexico play well together. I've been doing variations on this concept for a while now. Each time I discover an amazing new explosion of taste sensations.

I began by making an onion broth. Instead of a plain onion broth I added some heat.

3 cups water
skins and ends from 1 large yellow onion
2 chile de arbol, deseeded
2 guajuillo chilis deseeded
2 green tea bags
2 chipotles, plus 1 tbl the adobo sauce
1/2 cup white wine
1 tbl canola oil
2 tsps salt
1 tsp black pepper
1 tsp celery seed

In a large sauce pot bring all ingredients to a boil and then simmer uncovered for 15 minutes. Remove tea bags after 5 minutes.

Drain onion broth to remove pieces. To strained broth add second set of ingredients. Keep simmering over medium heat for 10 minutes.

1 pint sliced mushrooms, white or cremini
1 poblano, diced
1 jalapeno minced
1 habernero minced
1/2 cup celery, sliced
3 cloves garlic, sliced
1 slice rye bread with caraway seeds, torn into pieces
2 tbls red wine vinegar
1/4 cup tequila

In a spice grinder buzz up
1/2 tsp cardamom
1/2 tsp cumin seed
1/2 tsp coriander seed
1 tsp crushed pepper flakes

Add that to pot, plus

1 tsps turmeric
1/2 tsp ground garlic
2 tsps salt
1 tsp black pepper
1 can red beans, and half the can brine

Simmer until beans are heated through and sauce has thickened to a nice consistency. About 5 minutes.