Tag: tofu

Tofu Dips On Board

Move over, cold deli slices and mismatched accoutrements. Tofu is taking over the charcuterie trend, but in a marvelously unexpected way. Hodo, synonymous with innovative, top-quality tofu, has unleashed a new line of dips like the world has never seen before.

Chili Crisp, Zesty Lemon Garlic, and Sambal Sweet Chili are ready to dip, spread, and drizzle right out of the packages. Beyond basic crudités and crackers, these vibrant flavors are poised to lead a whole snacking revolution. To compliment each unique set of seasonings, we’re building personalized dip boards; a symphony of textures and tastes curated for one.

Chili Crisp Craze

Unleash the inner firecracker with this spicy concoction. The subtle nuttiness of tofu provides a perfect canvas for the boldness of chili, marrying the creamy texture of tofu with the fiery kick of red pepper flakes. When building your board, bear in mind that the mala tingle of Sichuan peppercorns and umami shiitake begs for contrast.

    • To drink: Pinot Noir rosé is light, bright, fresh, and elegant, leading with hints of sweet fruits and mild acidity. Cool and refreshing, it’s an ideal foil to highkey spices and intense seasonings.
    • To eat: Play with crunchy crudités like savory rice crackers and lightly salted roasted peanuts. Chilled radishes and cucumbers help temper the heat. Juicy Asian pear slices add a touch of sweetness that’s pure poetry in action against such a complex blend of seasonings.

Zesty Lemon Garlic Serenade

This citrusy dip sings with brightness, like perpetual spring sunshine. Let it take center stage with a supporting cast of more delicate, sophisticated culinary characters. Romance yourself with a solo date, featuring a lovingly assembled board for one.

  • To drink: Buttery chardonnay shines next to acidic ingredients, accentuating the zesty essence in every bite. Unoaked, it can take on light, crisp, mineral flavors that allow the complexities of the tofu to shine through.
  • To eat: Thin pita chips are just strong enough to support a hearty dip before shattering upon impact, almost melting away on the tongue. Salted Marcona almonds back that up with a more substantial crunch and warm, toasted flavor. To keep it fresh, raw snap peas and caulilini, both verdant and earthy, join the merriment, illuminated by the lemony vibrance. Sweet, jammy strawberries complete the symphony with a luscious fruity finish.

Sambal Sweet Chili Samba

Talk about a riot of flavor; no two sambals are the same, but this one has a rich, fiery kick. Hot peppers, caramelized onions, and tomato create a vibrant synergy of sweet and spicy.

  • To drink: Robust Malbec, so dark red it can appear purple, holds its own against such aromatic herbs and spices. Decidedly fruit-forward, full-bodied, and low in acidity, it plays especially well with equally strong flavors.
  • To eat: Embrace those tropical vibes with the resounding crunch of plantain chips, either salted or finished with a kiss of caramelized sugar. A handful of roasted cashews will never steer you wrong, buttery and naturally sweet, as a neutral counterpoint to such a fearlessly flavorful, funky dip. Classic carrot sticks and sliced red bell pepper add refreshing pops of color, while tangy fresh pineapple ends the snacking experience on a sweet note.

Hodo’s latest lineup of tofu-based dips showcase the brand’s dedication to pushing culinary boundaries. Elevate your snacking experience with these innovative creations that fuse organic tofu with a new world of bold and nuanced flavors. Whether you’re a spice enthusiast, a fan of citrusy tang, or someone who enjoys a sweet and spicy fusion, Hodo’s dips offer something for every palate. Transform your snacking routine into a gourmet adventure with these tofu-based delights that promise to redefine the art of dipping.

This post was made possible as a collaboration with Hodo Foods. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)10 Comments

Boldly Austin At Bouldin Creek Cafe

If there’s one establishment that embodies the Austin ethos of “keeping it weird” while uniting a diversifying community that would otherwise pull in opposite directions, it’s Bouldin Creek Cafe. Since its inception in 2000, this quirky artist’s enclave has captured the hearts of locals, cementing its place in the city’s sociopolitical map. For travelers, it shines as a welcoming beacon, from early morning to late night. Given top billing in any credible guidebook, it’s a worthy pilgrimage for vegans and food enthusiasts from around the world.

Bouldin Creek Cafe left a lasting impression on me from the first time I visited Austin, many years ago. I’ll never forget that meal shared with friends following Vida Vegan Con, watching everyone pull out their cameras as the orders arrived, feeling like I finally found my tribe. It was the first place I came back to after moving in, with pots and pans still packed away, cupboards yawning open with not a single can of beans to share. It’s where I’ve had countless dates, business meetings, solo meals, celebrations, and somber evenings. If you’re part of my life in a physical sense, we have or will inevitably spend time here together.

Always vegetarian with equivalent vegan options whenever a dish isn’t already plant-based to begin with, it’s one of the last surviving “old school” kitchens that makes veggie burgers from scratch- and actual veggies. There’s no Impossible or Beyond, no shortcuts or cheap tricks. Personally, I can’t leave without ordering something with tofu scramble, a classic take on crumbled and sauteed curds, thickly encrusted with cheesy, umami nutritional yeast. Making a truly exceptional tofu scramble is a dying art, but it’s alive and well here, executed at the highest level.

The beauty of the iconic tofu scramble is that it’s wonderful as a standalone entree, and even greater as part of larger plate. Zucchini migas folds fresh veggies and tortilla chips in with a spicy salsa, while Joe’s smokin’ “omelet” incorporates sauteed spinach with chipotle-pecan pesto. Sides aren’t a side thought, especially when it comes to the blueberry cornbread, served up in sizeable slabs so sweet and tender, you could easily satisfy cake cravings for breakfast.

More than once, I’ve witnessed rigid eaters soften their stance toward vegan food, embracing a meal without meat as a welcome change of pace, rather than a sacrifice. I’ve seen strangers connect over cashew queso, pups on the patio begging for hash browns, toddlers gleefully stuffing fistfuls of pasta into their mouths while somehow managing to wear the majority of it. Students hunch over coffees in tables next to couples dressed to the nines, kicking off a night on the town. It’s truly the crossroads of humanity, the universal answer to: Where should we eat today?

Bouldin Creek Cafe. It’s always the right choice.

Hannah (BitterSweet)15 Comments

Never Say No To Banh Xeo

Captivated from the moment my plate hit the table, practically radiating with aromatic herbs and the subtle, sweet scent of coconut, I was instantly hooked on banh xeo. Magical, almost mythical, it was unlike any dish I had enjoyed before, and for many years, considered it out of reach as a DIY project at home. Little did I know, anyone can make their own banh xeo with a little practice, patience, and determination.

What Is Banh Xeo and Banh Xeo Chay?

Translated as “sizzling cake”, banh xeo is a Vietnamese delicacy that’s been prized by the upper classes for centuries. Legend has it that it originated in the imperial city of Hue, where it was served to the royal court. Over time, the dish spread throughout Vietnam and became a beloved street food, becoming more accessible to people from all walks of life.

For omnivores, the filling often includes seafood like shrimp or prawns and pork of some sort. Vegetarian (chay) versions are just as popular, however, swapping meat for mushrooms and tofu. Both versions include generous amounts of bean sprouts and onions.

Tips For Success

Making banh xeo is a labor of love. The batter is made from rice flour, cornstarch, turmeric, and coconut milk, giving it a bright yellow hue and a slightly sweet flavor. It’s then mixed with beer, which adds a lightness and crispiness to the crepe.

Granted, calling it a “crepe” doesn’t quite ring true. While it may share visual similarities, it’s an entirely different textural experience. French crepes, thin pancakes that can be either sweet or savory, are soft all the way through, tender enough to forgo a knife entirely. Banh xeo, on the other hand, have a resounding crispy finish that rivals that of a lacey florentine cookie. Liberal use of oil and a gossamer thin layer of batter are the culprits, creating a perfect bite that’s both rich and light all at once.

Don’t forget to let your batter rest. While you can certainly give it a go right after whisking everything together, you’ll get much better results that are less likely to tear if you can wait.

Serving Suggestions

Once stuffed and served, banh xeo is best enjoyed as finger food. Tear the filled crepe into smaller pieces and wrap them in crisp lettuce leaves for a cool, refreshing wrapper. Add fresh herbs on top and give it a quick dip in salty, sweet, sour vegan nước chấm (dipping sauce) before taking a bite. The combination of the crispy pancake, fresh lettuce, and fragrant herbs creates an ideal flavor and textural contrast.

Of course, you can also enjoy banh xeo on its own, or with rice noodles and additional vegetables. Don’t let me tell you what to do her! It’s a versatile and delicious dish that can be customized to your tastes.

Whether or not they’re the perfect texture, I promise you’ll have a delicious meal on your hands. Most importantly, don’t be intimidated like I was, depriving yourself of such a wonderful homemade meal for so long. Making banh xeo at home is a wonderful way to experience Vietnamese cuisine and connect with its rich cultural history. As long as you’re willing to try, there are no wrong answers.

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Hannah (BitterSweet)7 Comments

Uncanny Kani

It’s no secret that “crab” (AKA “kani“) in your California sushi roll is anything but. Surimi has been the go-to crustacean imitation treasured by restaurateurs for its low cost, and touted by nutritionists as being higher in protein than the real deal. While that may be true, let’s not forget what surimi really is: cheap, highly processed white fish (typically pollock) with added sugar, color, preservatives, and fillers. If you’re looking for a healthier or more ethical choice, that really doesn’t fit the bill.

You know what always gets high marks for nutrition, sustainability, and versatility? Tofu! It’s the other, other white meat that is the chameleon of the plant-based protein world. Most people think of it as a meat substitute, but let’s not forget that it works just as well to curb seafood cravings of all sorts. In this case, super firm tofu is strong enough to withstand a fine julienne cut, reminiscent of the shredded, stringy texture of torn surimi.

What’s the best tofu to use in kani salad?

Super firm tofu is my top pick, since it’s ready to use right out of the package, no draining needed. If you can’t find this, extra firm is also great after pressing for 10 – 15 minutes. This helps remove a bit more of the water and create a more compact texture. My favorite brands include:

Tofu alone isn’t enough to complete the illusion, of course. Super chewy sweet potato glass noodles, better known for their role in Korean cuisine to make the most toothsome jap chae, adds the perfect bouncy bite. Nori, everyone’s favorite toasted seaweed sheets, incorporate a subtle oceanic note. It’s not hard to replicate the flavor since surimi is relatively bland to begin with.

How can you serve kani salad?

Kani salad is an excellent starter for any meal. Since it’s very high in protein, you could also make it the main course and serve it as an entree salad. If you wanted to dress it up more, you could add it to:

Tossed with crisp fresh vegetables and coated in creamy mayo dressing, this kani salad might look a bit different than the one served at your local Japanese restaurants, but the eating experience is sure to satisfy.

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Hannah (BitterSweet)4 Comments