Keith’s Favorite Grilled Tofu

My man isn’t the biggest fan of tofu. He’s more of a steak and bacon kinda guy. But when I busted out these Asian tofu skewers last night he was delighted with the complex flavor and interesting textures (grilling makes a world of difference).

Here’s what you need:
Firm tofu
fish sauce
Kekap Manis (Indonesian sweet soy sauce)
chili oil
Rice vinegar
black pepper

Press tofu with paper towel, cut into long ‘fingers’ and toss with the above ingredients. Let marinate for an hour or so. Skewer bricks and grill, adding sauce mid-way and drizzling final sauce over finished skewers.

I served mine over rice noodles, lettuce, mint, basil, shredded carrot, julienned cucumber, and topped with Nuoc Cham.


Mozzarrella & Mango Breakfast

In the South of France I had a hotel breakfast that consisted of fresh ricotta, toast, and jam, and it was one of the best ways I've ever started a day. This morning I had some fresh mango already cut up in the fridge, and a few small chunks of mozzarella buffalo eager to be eaten, and it struck me. A fruit and cheese crostini sort of toast thing. I sliced the cheese and fruit up to similar medallion sizes and tossed them with olive oil, basil, salt, and pepper, and piled it onto a whole grain toast. The creamy mozzarella and the tangy tart mango was a miracle combo. Held together by the oil and elevated with the basil, this is a breakfast I can't wait to repeat.