I did 2 more dishes from EGR last night, both were tofu based. The first was silken tofu with pickled mustard greens. Got some of this stuff last time we were in Atlanta at BHFM. It came in this beautiful little crock and smells a little weird but in a good way. Really good soup and so easy to make, the pickled mustard gave it a very complex flavor boost.The second dish was firm tofu and vegetables with black bean and chili. It used a black bean and chili sauce that she recommended, again from BHFM. The sauce gave this dish some heat. I may try to cook my way through this cookbook, everything so far has been right on.
<<< big delete>>> I may try to cook my way through this cookbook, everything so far has been right on.
I did 2 more dishes from EGR last night, both were tofu based. The first was silken tofu with pickled mustard greens <pg 88>. Got some of this stuff last time we were in Atlanta at BHFM. It came in this beautiful little crock and smells a little weird but in a good way. Really good soup and so easy to make, the pickled mustard gave it a very complex flavor boost.The second dish was firm tofu and vegetables with black bean and chili <pg 86+>. It used a black bean and chili sauce that she recommended, again from BHFM. The sauce gave this dish some heat. I may try to cook my way through this cookbook, everything so far has been right on.
That preserved Mustard green is called many names by many peoples. preserved radish is another one or the same one depending on the translation and I'm not really "up" on my Chinese, though I wish I were. I love that funky, preserved but changed stuff. Talk about Umami, it is all there. What an interesting strange pantry and refrigerators we both must have.