Coriander Cruises Beyond Curries

Coriander Cruises Beyond Curries

The pervasive dhaniya - or cilantro to the Americans - manifests in the daily square Indian meal rather tirelessly - chopped and sprinkled on sabzis and dals, chaats and curries just before serving, or ground up in gingery, coconutty, oniony bases in a tall order of chutneys. Being ones to experiment with textures and tastes, we've taken it across cuisines and cast it right into our Green Chutney Pesto, and didn't want to stop there. In trying to hash up some ideas, we did an accountable amount of research on herbs in kitchens around the world and figured, what better way to employ this much-favored Chinese parsley than in, well, a Chinese-inspired dish? The result, as you can tell, was unique and in a class of its own, with the herby undertone being stark enough to keep pace with the potency of the vinegary, sauced up flavors. The pervasive ol' coriander, had thus transcended borders, and cruised beyond curries..

Coriander Cruises Beyond Curries

Stir-fried Tofu and Veggies in Asian Coriander Sauce

(Serves 2)

Coriander Cruises Beyond CurriesThe pervasive dhaniya - or cilantro to the Americans - manifests in the daily square Indian meal rather tirelessly - chopped and sprinkled on sabzis and dals, chaats and curries just before serving, or ground up in gingery, coconutty, oniony bases in a tall order of chutneys. Being ones to experimen...

Summary

Rate it!0050

    Ingredients

    Sesame oil, divided (Sub peanut oil, not toasted sesame oil)
    2 Tablespoons
    Firm tofu, pressed and then cut into slices
    ½ Cup
    Minced garlic
    1 Heaped teaspoon
    Minced ginger
    1 Heaped teaspoon
    Thai/hot green chillies minced, or
    2 to taste
    Spring onion, greens and white parts chopped separately
    1
    Baby corn, sliced into chunks diagonally
    8-10
    Red bell pepper/capsicum, cut into squares
    ½
    Small carrot, thinly sliced on the bias, blanched if desired
    1
    Salt
    to taste
    Fresh ground pepper
    ¼ Teaspoon
    Honey
    1 Teaspoon
    Cornflour stirred smooth with 2 tablespoons water
    1 Teaspoon
    Vinegar
    1 Tablespoon
    Dark soy sauce
    ½ Teaspoon

    Steps

    1. Process the following in a food processor with a quarter cup of water  -
    2. 1 Small bunch coriander/cilantro, washed and trimmed
    3. 1 Spring onion, green part only (you can add the white part to the stir-fry)
    4. Heat 1 tablespoon oil in a frying pan set on medium heat, add the tofu slices and brown them slightly on both sides. Remove and set aside.
    5. Heat the remaining tablespoon of oil in a large wok, toss in the garlic, ginger, chillies and spring onion whites. Stir continuously for about a minute. Add the baby corn, peppers and carrot slices. Stir-fry on high heat till the veggies are done. Add the processed coriander paste along with salt, pepper and honey. Bring the mixture to a boil, reduce heat and stir in the cornflour slurry. Simmer for a couple of minutes. Pour in the vinegar and soy sauce. Mix well and take off the heat.
    Coriander Cruises Beyond Curries

    Garnish with the spring onion greens and serve over steamed rice or stir-fried noodles.

    Coriander Cruises Beyond Curries

    Featured in : Top 10 Lip-smacking Tofu Recipes

    Similar Posts