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…

Garlic Beer Flat Bread

I wanted to make a bread that didn't require baking in the oven and also didn't need an hour to rise. Flat bread can be yeast leavened or not. I googgled some flat bread recipes. I kind of took a few hints from several and worked the rest out on my own.

Dough is intuitive. You can't blindly follow the recipe. You have to feel it out along the way. It's not complicated though. A little salt, a little fat and suss out the right proportion of flour to liquid.

2 cups flour, plus more for dusting
1/4 cup beer
1/2 cup seltzer, maybe more
1 tsp salt
1 tsps dry parsley
2 cloves garlic, grated
1/2 tsp black pepper
1/2 tsp crushed pepper flakes
2 tbls olive oil

Add dry ingredients, including garlic, to a mixing bowl. Add oil, beer and 1/2 cup seltzer. Stir to combine. Add more seltzer as needed until all the dry is incorporated into the dough.  Cover and let dough rest for 30 minutes in fridge.

Turn onto a floured surface. Knead, incorporating more flour as needed to make the dough less sticky. Knead for a while until dough begins to stiffen.

I prefer a chewier bread. So I like to knead and create gluten. It's personal preference. Knead less for a more tender final product or more for a denser result.

Portion dough into single servings. Press into flat shapes. Brush with more olive oil.

Cook in a hot skillet until both sides are golden and dough is cooked in the middle. Press with a spatula in the pan to get a thinner, crisper result. Keep it a medium heat. Give the bread a chance to cook through before it's too browned.

The more you knead it, the chewier your end result. The thinner you flatten it, the crispier your bread.

It's an easy and tasty way to make bread.