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!
Sindhi Kadhi Vegetables Carrots, tomatoes, Doodhi, Bhee, Kachalu (arbi), Suran, potatoes, Seeng, Bhindi, white peas, Guar. Method Chop and wash all the vegetables (keep potato skins on, do not peel peas). Cut bhee slanting so as to reduce fibre. In a large pot, heat oil. Add methi & jeera (1:2). Once it crackles (methi should not become dark). Add besan and roast till dark pink. When it’s about to finish roasting, add curry leaves and heeng. Then add water and stir. Add haldi and boil for a while. Now start adding vegetables in the following order: Suran, bhee, guar, finely chopped ginger, tomatoes, big pieces of green chillies, carrots, large pieces of potatoes (give small cuts in potatoes so that the spices go in). Remove the tips of green peas. Kachalu, doodhi, green peas, seeng. Add salt, kokum. Let it boil till most of the vegetables are cooked. Now add tamarind water, red chilli powder. Finally add bhindi and fresh coriander, cover and let it cook for a few more mins on ...
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