Ingredients: |
Ingredients: 1 block firm tofu
Four portobello caps
Six small roma tomatoes
Three scallions, chopped
2/3 cup red onion, chopped
mustard oil
fresh green chilies, to taste
rehydrated dry red chilies to taste
ginger and garlic, minced and/or pounded in a mortar and pestle
timur (Nepali sichuan peppercorns) or sichuan peppercorns, roasted
Soy sauce
Shaoxing wine
Rice wine vinegar
Chili paste, like sambal oelek
Fenugreek seeds
Turmeric
Lemon juice
Cilantro
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Directions: |
Directions:1. Press the tofu between two paper towel-lined plates.
2. Cube the tofu and douse in a mix of soy sauce, shaoxing wine, rice wine vinegar, chili paste, and mustard oil
3. Arrange pieces on a foil-lined baking sheet
4. Bake at 350 for half an hour, flipping the tofu pieces halfway through. Set aside.
5. Then, prepare the mushrooms. Cut each cap into fat slices, brush with mustard oil, and grill until marks form and the mushrooms release liquid
6. Roughly shred the baked tofu and grilled mushrooms and add them to a medium serving bowl
7. Boil the tomatoes for two minutes, then peel
8. Prepare a spice paste: :blend the tomatoes, dry and fresh chilies, sichuan peppercorns, and ginger-garlic paste
9. heat the mustard oil on medium. Add the fenugreek seeds and let them turn dark. Then incorporate the turmeric and turn off the heat.
10. Finally, assemble. Add the red and green onions to the bowl, plus the4 spice paste, salt, tadka, lemon juice, and chopped cilantro |
Personal
Notes: |
Personal
Notes: This is a Newari recipe traditionally made with buffalo meat, adapted to our diet. The texture should be chewy, the characteristic flavors are mustard oil, raw ginger and garlic. Should be served room temperature.
Have fun you two!
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This recipe for Tofu-portobello Choila is from