I have followed Mark Bittman for years and I mourned for weeks when he left his Minimalist column. So I was delighted to learn recently that all the purple carrot recipes are online and searchable. This is a delicious caramel sauce – better than his NYT published recipe. I made this almost exactly as the recipe specified except I added some chili-garlic paste at the end to the adult plates. Very very good and refreshing

https://www.purplecarrot.com/plant-based-recipes/hanoi-style-tofu-with-vietnamese-caramel-rainbow-slaw