Another conversion challenge...I don't like tofu. I just don't. Unless it's fried or drenched in peanut sauce, get that wobbly, bland block away from me. I think I was meant to be non-vegetarian, I just have a problem with the way animals nowadays are raised and slaughtered. If I find a free-range farm I like one day, who knows? I may become non-vegetarian. But for now I'm not and tofu is something rather unavoidable. Remember the task I set myself to make a cauliflower dish that my mum likes? Well this was like that. I wanted to cook something with tofu (not deep-fried or peanut- bathed) that was enjoyable. This recipe looked simple and Madhur Jaffrey said it is her favourite tofu dish. It was really easy and, I'll be very honest, I liked it. There were a lot of flavours in the sauce and for once, I didn't swallow down my tofu as quickly as possible. I actually savoured it! So even for you tofu-haters (I totally get you), I suggest you try this. It's well worth it and really easy. By Madhur Jaffrey
Note: I chopped & de-seeded (leave the seeds in if you love spice) a small green chili instead of the chili soy bean paste. We didn't have spring onions today so I used 1/2 a large red onion. For quick vegetable stock, soup bouillon is perfect-- maggi soup cubes, if you're in India. I used ginger paste instead of ginger because I find it tedious to chop, and I used dark soy sauce but used 1/4 of the written quantity.
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