crispy tofu with shitakes and chorizo

Notice I did not state any dieting/losing weight/healthy eating resolutions, though obviously I should have? No, I enjoy being fat, err, pudgy, err, slightly plump in certain areas, err, having enough for someone to hold onto. But for those of you who might feel the need for a detox after heavy doses of sugar here is what you need: crispy tofu with shitakes and chorizo.

Light, simple, and quick (which seems to be the only thing I like to cook these days) this is indeed how you want to start your year of resolutions. Or if you’re like me, then you make it only to force yourself to get over traumatic childhood experiences. Yes, very traumatic, as in I cried so much I got dehydrated traumatic; as in I would rather lock myself in a closet for three days traumatic; as in I’d rather not get a spoonful of dessert as reward for doing this traumatic thing, traumatic.

You see, tofu makes me want to do all those things. It is a very, well, traumatic topic for me and my sister. My mother went on the healthy tofu kick, which really wasn’t that welcome in my “I would die to eat a cheeseburger” phase or my “It’s squishy, white and doesn’t say moo, no thank- you” phase. But the rule of the house was “dessert only if your dinner plate has been cleaned”, as in you eat every bite that your parents think your small framed eight-year-old body is able to stuff itself with. And this particular dinner was a 13-layer, multi-colored baked tower of tofu. The layers of green and orange my mother thought would be so cool, especially for us kids, but no. It was not.

Unfortunately for my mom, we never let her live down this ghastly mistake (probably the only mistake I have ever known her to make).

At this point of the story, there is some contention between my mom’s version of the ending and the kid’s version. She says she did not make us eat it, but my sister and I, traumatized by the tower of green and orange goop, remember being told the only way to eat dessert (which probably was not worth it in the end, but unfortunately the only thing we held onto as our sugar intake was meticulously monitored) was by finishing every bite slopped on our plate. And so we did. And we made a blood pact to never eat the wobbly block of white again. I am sorry, sister, I failed. But really, this is nothing like the 13-layer, multi-colored tower of (choice word). This is really a lot better, trust me. [Steps off soap box.]

Really, people, this has un-traumatized me about tofu. Though not particularly flavorful by itself, the mushrooms and sausage add a lot to this dish, and of course the booze only makes it better.

The Red Spoon has flown the coop and went to Hawaii and Australia! Responses will be slow, but new posts will appear, as I take you through some new recipes and some of my cooking backlog. In our absence, we leave you this:

Crispy Tofu with Shitakes and Chorizo
Adapted from Melissa Clark

Note: For a vegetarian dish, omit sausage, increase mushrooms to 6 ounces and use vegetarian broth.

Serves 2

12 ounces extra-firm tofu, drained and sliced crosswise into 3/4-inch-thick slabs
2 tablespoons olive oil
4 ounces thinly sliced shitake mushroom caps
6 ounces cured chorizo (2 small links), sliced into rounds
2 scallions, thinly sliced, dark green parts reserved for garnish
1/2 cup chicken broth
6 to 8 teaspoons soy sauce
4 teaspoons vermouth

Using paper towels, pat tofu dry. Heat oil in a large cast iron skillet (non-stick skillet will work) over medium heat.

Place tofu slabs in pan and cook, peeking as little as possible, until golden on bottom, about 3 – 5 minutes. Turn and cook other side, 3 to 5 minutes more. Drain slabs on a paper towel-lined plate.

Add mushrooms, chorizo and white and light green parts of scallion. Cook, tossing occasionally, until mushrooms are softened and light golden, about 4 minutes. Stir in broth, soy sauce and vermouth. Cook until sauce reduces and thickens slightly, about 1 minute more.

Slice the cooled tofu into cubes and place back into hot pan. Stir to combine tofu and mushroom mixture. Cook until tofu is heated through. Divide between two bowls, garnish with scallions and serve.