Hanoi style Vietnamese Tofu

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

Tofu chorizo beans and slaw tacos

Tofu Chorizo: inspired by a purple carrot recipe I read today. Start with some oil, add 1 tsp cumin seeds, 1 onion, ½ a pepper, 4 cloves of garlic and 1 packet of crumbled firm tofu. Stir and roast on medium high heat till nice and brown. The original recipe added 11/2 tbsp chili powder. I added a Brazilian barbecue rub which I found in my pantry. It was a good choice – the sugars caramelized and everything turned toasty.

While the tofu was browning I

1) opened a bag of angel hair slaw

2) made my favorite slaw dressing- ¾ cup yogurt, 1 clove garlic, a handful of cilantro, half a jalapeño, 2-3 tbsp olive oil , 1 lime and my secret ingredient – 2 tsp of tahini. Give it a whir in the vitamix and season

3) opened a can of veg beans in tomato sauce

4) sliced some onions

5) toasted some tortillas

6) left the coleslaw “deconstructed” because of a fussy 9 year old

7) opened up some sour cream (for same fussy 9 year old)

Took about 30 min total and I have leftovers for lunch! The tofu chorizo technique is outstanding – I will definitely use it again perhaps with some barbecue sauce