« sweet | Main | »

April 05, 2011

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Ali

i made exactly this dish for all my years cooking at the food coop.
you can't make it with fresh ginger or garlic, it just doesn't work. weird.
but it's so fascinating to me that so many people all around the world make this same dish.
before the food coop made it, there was a little vegetarian cafe in montpelier called horn of the moon that made this. when they closed, the coop kept making it, from their recipe, so area residents wouldn't have to experience withdrawal. so, every day at work i would make up 50-100# of tofu this way, and it would all get et.

Denise | Chez Danisse

Gorgeous chard.

kathryn

Well if Madhur says you should use ground ginger and garlic, then you really do have to. She's one of the few authors who's recipes I (almost) never adapt. She knows her stuff, is reassuringly precise and of course the food is stunning. I've seen this recipe many times, but never made it. I think it's the nutritional yeast which puts me off - as it's an ingredient I've never used (bad vegetarian). However, this sounds wonderful.

Madhur's recipe for Bean Curd with Tomatoes and Coriander (in World Vegetarian) is still one of my all-time favourites and the best recipe for coaxing non-tofu lovers to eat the bean.

Lucy

ali: when i was making this, i read through jaffrey's preamble (in which she talks about eating it at a coop in montpelier, vermont) and thought of you...somehow, i just knew you were involved! gosh, that makes my heart sing this sunny autumn morning. so addictive...and i think it's the yeast that does it, all umami and almost-cheese. (have a lovely weekend away)

denise wish i could share it around the web with friends...

kathryn: i'd been afraid of the yeast for a long time, but it's used in vegan with a vengence and vegonomicon quite often. saw it, bought it...and one taste, and i was hooked. does something weirdly good flavourwise, brings the whole together. PLUS, i found this recipe when i went scurrying to the book after your visit, to find (and make) that recipe you mention. you should blog it, or will!!

Sally - My Custard Pie

I was lucky enough to attend a Madhur Jaffrey cookery demonstration last month and she was absolutely delightful. I've been cooking my way through her new book and it's excellent. The look of this chard makes me long for freshly picked vegetables. Sigh.

Genie

Interesting. Tofu and bean curd are not the same thing to me. I'd never call tofu "bean curd" because to me, bean curd is what I've just found out online is also known as tofu skin, or dried bean curd. It's slightly rubbery and comes in yellow/brown sheets and has much more flavour than tofu.

Jo

Love fried tofu. I sometimes marinate my tofu overnight on soy sauce and lemon and fry in the morning. Yum.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

All rights reserved

  • © 2006-2015 Lucinda Dodds. All rights reserved. No content on this website including, but not limited to, text and photography may be reproduced without prior explicit written consent from the copyright holder.
  • © 2006-2014 Lucinda Dodds. All rights reserved. No content on this website including, but not limited to, text and photography may be reproduced without prior explicit written consent from the copyright holder.

An Honest Kitchen