Crisp Baked Tofu

Posted: 10 Mar 2014 - David Lebovitz Someday, someone is going set up a camera in my place. At least I hope so. Because over the last three years, I can safely say that the craziest things have happened to me. I’ve often toyed with writing a book about it, but no one would believe me, and it would quickly get tossed into the fiction bin, dismissed as folly. Oddly, I’ve been finding comfort in the easy-listening music of James Taylor, who seems to understand what I am going through, as he gently reassures me that, indeed, all is okay – because I’ve got a friend. In addition to JT, as I’ve taken to calling him, I also find security in Asian food. I’m not entirely comfortable with the term “comfort food,” but I have to admit that whenever something isn’t going the way I hope (or the way any sane person would hope), I am rejuvenated eating a bowl of bò bún (Vietnamese cold noodle bowls, as they’re called in France), or gai lan (Chinese broccoli.) Perhaps because I come from San Francisco, where Asian food is seamlessly integrated into our culinary consciousness, a bowl of noodles or Asian greens makes me happy. (Although a well-timed pain au chocolat has a similar effect.) Continue Reading Crisp Baked Tofu...