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…

Turmeric and Paprika Lentils and Barley

Turmeric adds a unique flavor to any dish. One of the my favorite spice combinations is turmeric and paprika. They just make for a beautiful, deep flavor when accompanied by the right supporting players.

Indian and Asian cuisine are a natural fusion. They have so much in common. India is in Asia, of course. So it's already Asian cuisine. But when I think of Asian food, I think of Chinese, Thai and Japanese.

This recipe is essentially, a minimalist curry that borrows from both cultures. A deeply flavored broth is sucked up by the lentils and the barley. Creating a beautiful taste to both and yielding an unctuous and rich broth.

Red wine isn't a typical component in either Asian or Indian dishes, but I love how it works with the traditional of spices and veg. You can pretty much add wine to any savory recipe and it will improve it by leaps and bounds.

1/2 cup dry lentils
1/2 cup dry pearl barley
1 poblano, diced
1 red bell pepper, diced
1/2 red onion, diced
5 cloves garlic, sliced thinly
1 jalapeno, diced
1 serrano, diced
1 inch ginger, minced

2 tsps spicy mustard
2 tbls low sodium soy sauce
2 tbls asian garlic chili sauce
1 tsp hot sauce
3 tbls olive oil
1/4 cup red wine

2 1/2 tsps turmeric
2 1/2 tsps paprika
2 tps salt
1 tsp garlic powder
1 tsp cumin seed
1 tsp celery seed
1 tsps seasame seed
2 tsps black pepper
2 handfuls fresh parsley

water as needed

Add all veg to large saute pan, plus salt and black pepper. Cook until pan is hot. Add oil. Stir to coat. Simmer 2 more minutes. Add wine. Cook down for 5 minutes. Add lentils, barley, spices, sauces, 1 cup water. Cover and simmer until liquid is absobred. Add more water, 1/2 cup at a time, as needed until lentils and barley are barely tender. Stirring occasionally. When lentils and barley are just barely tender stir in 1/2 cup more water and parsley. Cover. Turn off heat. Allow to rest in hot pan on hot burner.