My guest this week is Stephen Brooks, the director of Punta Mona in Costa Rica. It’s always amazing when we are reminded of what a small world we live in. One of my interns this past summer had done an internship in Costa Rica and was telling me about it. She mentioned Punta Mona, and a light went off in my head. Many years ago, my daughter spent a summer in Costa Rica on an Eco-adventure. She had spent a week at Punta Mona and that was her highlight. She came home and told me I had to go there! I haven’t gotten there yet, but I am so thrilled to have Stephen on my show to tell us about it!


Tofu Banh Mi Slaw: ½ cup water ¼ cup organic sugar ¼ cup white vinegar ½ cup grated carrots ½ cup grated radish (either daikon or red) kosher salt or salt flakes

Tofu: ½ tsp. garlic powder ½ tsp. onion powder olive oil tamari (to taste) hot chili oil 1 block extra firm tofu

Sandwich: Mayonnaise Whole grain baguette ½ cup cilantro 1 cucumber, seeded and sliced thin freshly ground pepper

Combine the carrots and radishes with the sugar, salt, vinegar, and water. Let marinate for 30 minutes.

Meanwhile, slice tofu ¼ inch thick, and lay out on towel. Pat dry. Season the tofu with garlic powder and onion powder. Sauté in oil until crisp on one side. Turn over and continue cooking on other side until crispy. When finished, sprinkle tamari over the tofu in the hot pan and allow it to sizzle and coat the tofu. Add hot chili oil. Remove from pan and lay out on paper towel to absorb the oil.

Prepare the sandwiches on toasted organic whole wheat baguette with mayo, tofu, slaw, cucumber, and cilantro. Add freshly ground pepper and enjoy!