Cumin Tofu & Vegetable Skewers with Roasted Scallion Cashew Cream and Shallot Garlic Rice

charred food tastes better

Today's recipe is loosely inspired by the Grand Street Skewer Cart in Manhattan's Chinatown. It's perfect summer food, which we are elevating into a complete meal. The tofu and vegetable skewers are dusted in a blend of cumin, Sichuan peppercorns, black peppercorns, dried chili peppers, and salt. The cashew cream, a recipe from my dear friend Jeeca Uy (@thefoodietakesflight), combines caramelized roasted scallions and cashews with lemon for brightness. I like to dollop a generous amount of the cashew cream on each skewer. It is *chef’s kiss*. Of course, this meal wouldn't be complete without rice, so we're toasting the rice with shallots and garlic before transferring it to the rice cooker with vegan chicken broth. The rice comes out pilaf-style with fluffy, separate grains. If you don’t have a grill, I have instructions on how to make it in an air fryer. Let’s dive in!

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Tiff’s Table Talk

The recipe round-up 😊

Tiff’s Table:

• Vietnamese Five-Spice ‘Ribs’ with Carrot Salad, Cucumbers, Nuoc Cham, and Rice

• Vietnamese Caramelized Tofu with Stir-Fried Zucchini and Tomato Rice

• Korean Braised Tofu with Tomato Kimchi, Sesame Spinach, and Broccoli Salad

Tiff’s Kitchen Tip