Cut Carrots and Radishes into matchsticks and marinate in salt + sugar + rice wine vinegar for about an hour. Slice the jalapenos, cucumbers and clean out big stems of cilantro (don't chop it finely). Mix sriracha and mayonnaise. Refrigerate everything until ready to use. Wipe some extra firm tofu with kitchen towels, and slide it into thick rectangles. make diagonal cuts on one side, so marinade can go in. Mix salt, sugar, soy sauce and fermented black bean paste and marinate the tofu on both sides. Now mix som Hoisin sauce into the rest of the marinade and brush on the tofu. Bake at 375 until dryish on both sides (turn it once). Heat up some good sandwich bread roll, slice, spread the mayo, layer the cucumbers, tofu, the carrot radish slaw, jalapenos and cilantro and enjoy!
The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today. http://foodgardenandfun.blogspot.com/2009/09/rasiya-muthiya-rice-dumplings-in-gravy.html I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting... Here's my version for a quick reference : Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins til...
Comments