Coriander Tofu

Coriander Tofu

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1 500 grams soft (not silken) tofu, cut into 1′ cubes and deep fried until the cubes form a golden brown skin – this is the toughest part of this recipe

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2 medium brown or spanish onions, sliced ¼ inch thick

2 cloves of garlic, minced

3-5 diced fresh tomatoes, or 1 can whole tomatoes

1 bunch fresh coriander, chopped. Separate the stems from the leaves, but don’t be too anal about separating, or you’ll be separating until the next day

salt and pepper to taste

2 T olive oil or better yet, rice bran oil

 

Optional:

 

100 grams ground chicken breast

You can also opt not to deep fry the soft tofu

about 1 tsp corn starch to thicken sauce

1 cup or 100 mls water

 

Procedure:

 

Heat the wok until you see it smoking or until your fire detector goes off. Get the ladder and turn it off first, then get working on your coriander tofu, unless you can work with that goddanged racket on. Put in the oil, wait five seconds, then add in the onions and the minced garlic. Toss everything around for about 10 seconds, then remove about half of the onions out of the heat. Continue stirring the onions and the garlic until the onions turn translucent, then add the coriander stems. Stir to mix, then add the tomatoes. Stir, making sure all the ingredients are well mixed, turn down the heat all the way down to very low and cover. Stir occasionally until the sauce is thickened.

You can opt to add in about a hundred grams of ground chicken breast at this point, making sure to separate the ground meat, but not cooking them too much to the point of dryness. Turn up the heat and once it turns opaque, leave it alone and go on to the next step.

Add in the deep fried tofu and the coriander leaves, stir to make sure everything is covered with the sauce, and you can put in the additional corn starch dissolved in water if you want your dishes to be saucier. Stir vigorously if you opted to add the corn starch until you see the sauce thicken out.

Add back the onions and cover for about a minute or two then remove from heat and serve it up.

Sharon’s Shakshuka

Ingredients

About 2 cups of diced tomatoes

Diced medium bell pepper – you can opt to not add this if tomatoes are all you have and you’re too lazy to go out and buy one

2 medium sized onions, diced

2 garlic cloves, minced – but you can leave it just crushed and remove later if you have a nitpicky sister

2 T Extra virgin olive oil – it can just be plain olive oil, but I like the virgin one

1 tsp cumin powder

¼ tsp smoked paprika – you can add more, it’s just that I didn’t have more

1/8 tsp cayenne pepper – or a bird’s eye chili snapped in half and added before the eggs

Dash of cinnamon powder

½ tsp sugar

Salt and pepper to taste

2 eggs

 

Optional: chopped fried sausages

 

Procedure:

Heat the oil in a mid-sized pan over medium to low heat. Add the onion until it’s nearly translucent, then add the garlic. Stir about like you know what you’re doing, or until the onions are fully translucent, then add the salt, pepper, cumin, cayenne, cinnamon, and sugar. Stir some more for about half a minute, then add in the diced tomatoes. Let the mixture simmer, stirring occasionally, making sure that nothing sticks on the bottom. As soon as the mixture thickens, crack the eggs on top of the tomato sauce and sprinkle some salt on top. You can make it runny and stir up the eggs into the sauce, or well-done and leave it cooking a bit more over low heat. Shakshuka is traditionally served on the skillet or pan it was cooked on.