Extra Schmaltz!

This combination of dishes makes a nice meal and great leftovers. I like to use paneer when I can get it easily, but the recipe works well with firm tofu or even chicken (though then I guess it's a different dish). These recipes are based around Manjula's Kitchen , though I altered them a little to avoid hard-to-find ingredients. Check out the videos if you want step-by-step instructions or more recipe ideas. My most recent attempt. I didn't have cilantro to add to the aloo gobi, but it's still delicious without it. Palak Paneer 1 1/2-2 c. paneer, cubed (or extra-firm tofu, cubed and patted dry) 1 box frozen spinach, thawed, drained well, and chopped 2-3 plum tomatoes, pureed, or 1/2 can tomato puree 2 Tbsp. grated fresh ginger 1 clove garlic, crushed 1 Tbsp. salt 2 tsp. whole cumin seed 1/2 tsp. turmeric 1/4 tsp. cayenne 3 Tbsp. flour 1/4 c. water + more water 1/2 c. heavy cream or half and half 2 Tbsp. butter oil for frying tomato slices for garnish Fry the paneer or ...

This recipe will knock your socks off and clear your sinuses out! It requires a couple of special ingredients, but once you have them you can make this all the time. No need for a trip to Tea House when you can make Ma Po Tofu at home! You can see the chili black bean sauce in the upper left. Please excuse the lack of a Delft chafing tureen. 1/2 c. ground pork (or chicken or beef) 2 packs soft tofu, drained and cut into 3/4" cubes 1 Tbsp. oil 1 Tbsp. red pepper flakes 2 Tbsp. Chili Black Bean Sauce 4 cloves garlic, minced 1 c. hot water 1 Tbsp. rice wine or sherry 4 green onions, finely sliced into rounds 1/4 c. corn or tapioca starch + 1/4 c. cold water 1 Tbsp. ground Szechuan pepper In a large saucepan or wok, heat up the oil until it begins to shimmer. Add the pork and cook, breaking up chunks into small bits, until there is no pink left. Add the red pepper flakes and Chili Black Bean Sauce and stir for one minute. Add the cooking wine and put the lid on and cook for one minute...

This recipe is great for when you want something really nice and simple, especially in hot weather. It's adapted from the "Sundays at the Moosewood" cookbook, where it's called Tauhu Goreng Kechap. The sauce is definitely more than the sum of its parts - I really like it. Sauce: 2/3 light soy sauce 3-4 cloves garlic 2 Tbsp minced onion/scallion/shallot(I usually use green onions) 1-2 small bird chilies 1/4 c fresh lime juice (I recommend more) 1/2-1 tsp. sugar Fry up some tofu, make some rice. I recommend adding some vegis - they recommend steaming some mungbean sprouts, but I personally skinned and seeded a cucumber, and blanched some thinly cut carrots. Put the vegis and friend vegis on the rice, then pour sauce over to taste. Depending on the season, it might go well with some miso soup or something. A picture of it made all fancy (served with a side of broccoli...and sake, even):