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.

Ingredients
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…

Spicy Vegan Mexican Stir Fry

2 Poblano Peppers, Cut into Rings
1 Red Bell Pepper, Cut into Rings
1 Jalapeno, Cut into Rings
1 Serrano, Cut on the Bias
5 Cloves Garlic, Sliced Thinly
1 Can Low Sodium Yellow Corn, Plus the Liquid
1 Can Black Beans, Thoroughly Rinsed and Drained

1/4 Cup Beer
1/4 Cup White Wine
2 Tbls Olive Oil
1 Tbl White Vinegar

2 Tsps Coriander Seed
1 Tsp Cayenne
1 Tsp Cumin Seed
2 Tsps Celery Seed
2 Tsps Onion Powder
1 Tsp Garlic Powder
1 Tsps Dry Basil
Salt and Pepper

1-2 Tbls Prepared Vegan Roux

Heat oil in am oversized frying pan. Add peppers, garlic, corn. Season with salt and pepper. Saute until barely tender. Add beer. Cook down for 5 minutes. Add vinegar, spices, beans, wine. Simmer until fragrant and tasty. Add more salt and pepper if needed.

Melt in the roux 1 Tbl at a time, only adding more as needed. Simmer over low until sauce is barely thickened. Will thicken more upon cooling.