There have been a few tofu experiments since the January day when Peter Berley opened my eyes to the world of homemade tofu. Here's a batch, served up in a kombu dashi broth with sesame baby bok choy and scallions. I may get a bit too specific about how to properly use your frying pan in this week's Earth Eats post, but you will not regret the process when you are digging into these delicately seasoned, crisp, wilted delights. Find the sesame garlic bok choy recipe here- http://indianapublicmedia.org/eartheats/custom-stirfried-baby-bok-choy/
Enjoy,
NRG
I had to chuckle, remembering being stressed out together by Madhur Jaffrey's extremely specific timing instructions in World Vegetarian.
ReplyDeleteLVD! Yes! I wanted to write something about Jaffrey's recipes but didn't know where to start. I still cook from her 70's Indian Vegetarian cookbook from time to time, and as exhausted as I get reading her descriptions of how to properly separate cauliflower florets, the recipes always turn out as I expect them to!
ReplyDeletelooks yummy
ReplyDelete