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I hate being typecast. Because I’m Japanese, some people once thought I only cooked Japanese food, especially as I had written a Japanese cookbook. Now that I’m known for Artisan Vegan Cheese, people think I gorge on cheese all the time. But I don’t. I eat mostly fruits, vegetables, grains, and legumes. Fresh, simple, everyday stuff, from juices and smoothies to salads and stir-fry. Like a lot of other vegans. Still, when I cook for others, my leanings are Italian and French, and I’ll tinker in the kitchen creating the perfect repast. I’m not your veggie burger and vegan bufflao wings gal. But Super Bowl Sunday is coming up, and my husband likes his grub.

Yesterday, smiling sweetly, he put in his order. To me, not the local diner. Well, I happen to be teaching a vegan cheese class at my house on February 3rd (yes, not everyone is glued to the Super Bowl!), so he’ll be getting to nibble on plenty of cheesy dishes. But Gruyere Fondue is just not up his alley when he’s watching tight end Vernon Davis make a touchdown (and do people know that he is vegetarian or close to it?). My husband would prefer something a bit more American, such as burgers with fat oven fries, really good nachos with black beans and cheddar, maybe some chewy ribs.

Here’s where I concur. Burgers and nachos are great, but even I can sink my teeth into some saucy, chewy, sweet and spicy ribs. In fact, this is a dish that I look forward to on those picnic holidays – the 4th of July, Labor Day, and any hot day in summer. And it’s so easy that even with my class, I’ll be able to put this together in no time flat.

What are they made of? Not seitan. These are made of something called bean curd sticks. They are essentially yuba sticks (you know, the skin that forms on soy milk when it’s heated too long!). Yuba that has been folded and crunched into a long stick forms the base of the chewiest ribs on the planet. Dripping in the best barbeque sauce ever, and of course, the requisite amount of grease. Yes, this is just one of those dishes that taste better with more fat (I use olive oil). You can, of course, make this oil-free, but you won’t have as much fun wiping your chin. And get ready to get addicted.