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Last weekend we celebrated the 4th of July with friends and a grill in Pasadena, everything was kabobs! Okay.  Not “everything” because we did have some great rosemary potato salad and a fantastic curried mango and lentil salad, which went perfect with this recipe we brought along with us.

Mango Marinated Tofu Kabobs


I marinated tofu for several hours and basted some veggies from our garden to make kabobs that we grilled for dinner – they were delicious. I, like Ben Stiller in “There’s Something About Mary”, love food on a stick … just make mine vegan. Something about food on a stick just says summer time. The marinade would probably work as well on seitan or tempeh and on any veggie of your choice. It’s also quite adaptable – by adjusting the curry or adding more chili garlic sauce or chipotle … or Tabasco… you can make your kabobs as spicy as you’d like. Enjoy the experiment!


I want to point out that we couldn’t find any eggplant but I think that the marinade is the most important aspect. Tofu, IMO, is rather bland and the marinade creates the flavor.

Mango Marinade

1 ripe mango
2 tbsp teriyaki
1 clove garlic
½ tbsp sesame oil
1 tbsp grated fresh ginger
1 tsp curry
½ tsp chili garlic sauce

Process all ingredients in food processor until smooth.

Check out this recipe and the Pacific Outpost via Mango Marinated Tofu Kabobs « Cooking at the Pacific Outpost.

Be well,



101 Cookbooks has a simply lovely idea with Miso, Vegetables, and Tofu, which I will be whisking together tonight. And note, at 101 cookbooks, the reference to Everyday Harumi.

Anyone else have this book?

I’ll post my results later in the week.



Miso Vegetables & Tofu

A couple notes: This recipe makes more dressing than you’ll need. But the leftover will keep refrigerated for a week or two. As far as vegetables go, I used a combination of thin asparagus and broccoli florets here (in season), but Harumi uses green beans, cauliflower, and broccoli. Have fun experimenting with different in-season ingredients wherever you are.

  • 6 oz awase miso (or blend or equal parts white & red miso)
  • 1/4 cup sake
  • 1/2 cup mirin
  • 3 tablespoons sifted natural cane sugar
  • red pepper flakes or shichimi tōgarashi, a big pinch or two
  • 4 cups / 12 oz / 340 g bite-sized veggies (see headnotes)
  • 12 ounces / 340 g baked or grilled (or lightly pan-fried) tofu, cut into bite-sized pieces

Read the blog and get the entire recipe here, via 101 CookbooksMiso Vegetables & Tofu Recipe – 101 Cookbooks.

Hi there!

I wanted to post *finally* the recipe’s, photos and results from the Hong Kong Garden Birthday that we threw for Brandon last weekend. I’m still on the hedge about asking for napkins and the folks at the China Town store giving us a stack of Blessing Paper, but I’ll save those for a future project. 🙂 I’m sure I can do something creative with them.

Without further adieu, here are the photos, recipe’s and comments on the food…

Spicy Lime and Herbed Tofu in Lettuce Cups


  • 1/4 cup thinly sliced peeled fresh ginger
  • 1/4 cup thinly sliced fresh lemongrass, cut from bottom 4 inches of 4 stalks with tough leaves removed **I didn’t have lemongrass, I used lemon balm, about a handful.**
  • 1/4 cup fresh lime juice
  • 2 tablespoons fish sauce (such as nam pla or nuoc nam)*
  • 2 tablespoons water
  • 3 tablespoons sweet chili sauce*


  • 1/2 cup diced seeded peeled cucumber
  • 1/4 cup chopped green onions
  • 1/4 cup diced seeded plum tomato
  • 2 tablespoons chopped seeded jalapeño chile
  • 1 tablespoon finely chopped fresh cilantro
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon finely chopped fresh basil (preferably Vietnamese or Thai)
  • 1 14- to 16-ounce package firm tofu, drained, cut into 1/2-inch cubes, patted dry
  • 6 large or 12 medium butter lettuce leaves

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I thought that these were totally delicious being that they were all raw and fresh, I think that most people did as well. Keep in mind that the dressing for the cups is a bit spicy, you may want to regulate the amount of Sambal that you add to the dressing. Fear not! The rice wine vinegar cools you down pretty fast. They were good with and without the dressing, I preferred the dressing… but I do like spicy.

The prep and prepare time was pretty spot on, took me no more than 20 minutes to prepare and they were gone in an hour or so. I made two platters.

Arugula, Fennel, Apple, Mandarin Orange, and Pomegranate Salad

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 shallot, minced
  • 1/2 teaspoon (packed) grated lemon peel
  • 1 large fresh fennel bulb, trimmed, halved, very thinly sliced
  • 1 8-ounce Fuji apple, halved, cored, cut into matchstick-size strips
  • 6 cups trimmed arugula leaves (from two 4-ounce packages)
  • 2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices
  • Pomegranate seeds

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This was a quick and easy salad and I personally thought it was delicious. The salad might do better with a dinner than as a party food. Of all the dishes I made this one was the only left over. I don’t know if it was because it wasn’t as tasty. The dressing could have been a bit more… dressy.

That said the natural flavors of fruit and cranberry were perfect. OH! Yes. I could not find pomegranate seeds to save my life and I was not about to attempt to remove seeds from a pomegranate, I couldn’t imagine finding the time or figure out how I would do it. I added dried cranberry’s and that was (probably) and equal zest to the flavor.

Spicy Sichuan-Style Shrimp

  • 1 1/2 tablespoons peanut oil
  • 2 teaspoons finely chopped fresh ginger
  • 1 tablespoon coarsely chopped garlic
  • 2 tablespoon finely chopped scallions
  • 1 lb raw shrimp, shelled and deveined

For the sauce:

  • 1 tablespoon tomato paste
  • 2 teaspoons chili bean sauce
  • 2 teaspoons Chinese black vinegar or cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons sugar
  • 2 teaspoons sesame oil
  • Cilantro sprigs, to garnish (optional)

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OK. Yummy. I questioned the “tomato paste” addition but they were good. I also wanted to skewer them but ran out of time completely as at this point I was entertaining over the bar and cooking at the same time.

These could be paired with some sort of vegetable, maybe even a saute of something with them. Stand alone flavor was a ++ but they needed “something” in my opinion. That said, they were gone by the end of the night.

Thai Peanut Noodles

  • 8-10 oz. linguine or flat rice noodles
  • 8 green onions
  • 3 small garlic cloves
  • 1 T. fresh ginger, peeled and grated
  • 2 medium carrots
  • 1/2 large red bell pepper
  • 2 T. sesame oil
  • 1/4 c. honey
  • 1/4 c. creamy peanut butter
  • 1/4 c. soy sauce
  • 3 t. unseasoned rice vinegar
  • 1/4-1/2 t. red pepper (optional)
  • 1/2 c. mung bean sprouts
  • 1/3 c. chopped peanuts

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The Thai Peanut Noodle was by far the hit of the party. Unlike the salad it got eaten up fairly fast. I have to admit that this recipe in particular is one for the cookbook. Simply delicious and SUPER easy to make.

It also got the most comments. I had a bite… from Brandon’s plate. This stuff was devoured!

MUNG BEAN MUNG BEAN MUNG BEAN. The crispy, watery bite with the peanut noodles and sautéed veggies was a perfect pair. I suggest more than less with the Mung Bean.

And that’s the menu. Fortune cookies, lamps, happy souls and smiling faces for the happy birthday.

Please enjoy. I would suggest the Tofu Cups with the Thai Noodles. A winning combination.

Scott K Smith

THE first party goers at Brandon's birthday. Note the empty bowl... that was the Thai peanut dish. 🙂

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