serving Hampton recs and Spicy Tofu 'Salmon' Rice Bowls
about to hyper-fixate on this one...
Today’s letter includes:
our favorite places in the Hamptons
spicy tofu ‘salmon’ rice bowls
We went to the Hamptons, specifically Amagansett, over the weekend because we are basic bitches and sometimes it feels nice to lean into that. Yes, I love overpriced coffee and cocktails and people looking at me like I’m inferior. No one said you’re there to make friends!
Here is our list of places you must go.
Jacks Stir Brew Coffee - smooth cold brew and great specialty drinks like the Teddy Boy and The Mountie. The one in Amagansett Square is a nice vibe and sometimes if we get a vegan donut we’ll roll around in the grass after. IDK.
Amagansett Square and someone who is really happy to be there Hampton Chutney Co. - if you’ve never had a dosa before, change that immediately. This is one of my favorite places to eat, ever. We always get the seasonal dosa (#7) with no cheese, add avocado. It comes with one chutney choice but if you are sauce connoisseur like us, you might want two (cilantro, mango, and curry are the best). The Oat Cardamom Coffee is the perfect little treat and they also have delicious soups. I might drive there right now.
La Fondita - the avocado burrito absolutely slapped. I love when places have all the salsa out and you can fill up a million cups. 10/10 experience. We did go here after chugging vodka sodas at Gurney’s but I stand by what I said.
Springs Farmer’s Market at Ashawagh Hall - get the pickles on a stick no matter the time of day (it was 10am). Spicy sour all the way.
Logs and (conga) Lines
We spent the day at my aunt and uncle’s beach house and watched - vodka lemonades in hand - as all the men buried a log on the beach. It was a good use of their time, in my opinion. A conga line happened at one point which is an unfortunate yet regular occurrence in our family. We played volleyball or in my case, drunk volleyball. It wasn’t good but I think it was fun.
The above collage lends itself to a discussion on the differences between women and men. This is a topic that comes up A LOT for us and requires the dedication of an entire newsletter because it is hilarious and also very helpful to know - stay tuned.
AND OF COURSE WE MADE A PASTA SALAD. Was it necessary, probably not, but it’s all about the comfort of knowing there’s a pasta salad nearby.
While we were forming a conga line, our dad was biking 100 miles out to the Hamptons. This is not an exaggeration. Here is a picture of him eating a donut that he sent with the text “THIS… is why we ride.”
Salmon, But Make It Tofu
This week’s recipe is slightly inspired by the Hamptons because it has to do with fish - you get it. I have been craving this specific dish for about 2 years and boy, was it worth the wait. Actually it was really dumb to wait because now I have been missing out for 2 years! Looks like I’ll have to hyperfixate on it to make up for lost time.
Tofu ‘salmon’ is extra-firm tofu that is artistically cut and then marinated until it is tasty. It came out looking professional and tasting delicious. Some other recipes add a beet to make it pink but we didn’t have time for that and assumed you wouldn’t either. You do need to think ahead at least 2 hours (marinating time), so keep that in mind. You can do it.
The tofu salmon was part one of my craving and part two was serving it as a mashed rice bowl with sushi rice, scallions, cilantro, avocado, cucumbers, and spicy mayo. The mashing part is fun and scooping it up with pieces of roasted seaweed is also fun. I will say that typically I am a no-mix person. I would never shake my Chipotle bowl. I like to keep things separate so that I can choose each bite, but in this case, it felt good to lean into the full mash.
Spicy Tofu ‘Salmon’ Rice Bowls
Serves 2
Spicy Tofu ‘Salmon’ Rice Bowl Recipe:
For the tofu:
1 package firm or extra firm tofu (we used Trader Joe’s high protein)
1/4 cup water, warm
1 tablespoon white miso paste
1 tablespoon rice vinegar
2 tablespoons low-sodium tamari
2 teaspoons sriracha
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Pinch turmeric
1 sheet nori, shredded
2 tablespoons olive oil, for cooking
Rice Bowls:
2 tofu salmon filets
1 cup sushi rice, dry
1 stalk scallions, chopped
1/4 cup cilantro, chopped
1/2 English cucumber, sliced thinly
1/2 avocado, sliced
Roasted seaweed, for serving
Limes, for serving
Spicy Mayo:
1/4 cup vegan mayo
2 tablespoons sriracha
Method:
Press your tofu: If you’re using firm tofu, press it for 15 minutes. There’s no need to press extra firm or super firm.
Make the marinade: Whisk the miso paste in warm water until it dissolves. To a tupperware container, add the dissolved miso, rice vinegar, tamari, sriracha, garlic powder, paprika, turmeric, and shredded nori (you can do it by hand).
Cut and marinate: Cut the tofu diagonally into two triangles. Then use a knife to shave off the point of the triangle. Carefully cut slits into the thicker part of the tofu, so the marinade has more surface area to soak in. If you don’t care about it resembling a salmon filet, you can just cut it into 4-6 rectangles. Place the tofu in the container with the marinade and leave it for 2 hours or overnight. Turn it every once in a while if it’s not completely covered
Sear the tofu: In a skillet on medium high heat, add olive oil (easier to cook this shape when the pan has edges). Once hot, add the tofu filets and cook for 3-4 minutes on each side or until browned and cripy, using tongs to get all the edges.
Cook the sushi rice: Cook the sushi rice according to the package instructions. Option to add a splash of rice vinegar to the cooked rice.
Make the spicy mayo: In a small bowl, combine the vegan mayo and sriracha.
Assemble the bowls: Add a serving of rice, tofu 'salmon’ , scallions, cilantro, cucumber, avocado, and spicy mayo to the bowl. Repeat for the second bowl and enjoy with a squeeze of lime and roasted seaweed as your utensil!!
Great read as usual. Your Dad looks insane.