Tofu Kabab

Here is a simple but classic method for the Tandoori delight,Tofu Kebabs. These kebabs are not only easy to make but will satisfy your craving for fried food. And this is certainly a favorite food for all seasons. Usually Kebabs give you a feel that its too complicated to make, but actually its not. There is no rushing and sweating to make this dish. Just follow few simple steps and in no time you will have nice hot, tender and juicy appetizer.
As for the vegetables selections, I used onions and capsicum. You can also consider using egg plants, cherry tomatoes, mushrooms and zucchini. I am confident that the kebabs will be a perfect appetizer for all vegetarian lovers.

Preparation time:15 minutes
Standing time:3-6 hours
Total cooking time:15 minutes
Serves:4

Ingredients:
2 cloves of garlic,crushed
2 tsp fresh ginger,grated
1/4 cup coriander leaves
1/4 cup mint leaves
1 cup plain thick yogurt
2 tsp turmeric powder
2 tsp garam masala
1 tsp chili powder
1tbsp lime juice
salt to taste
1lb firm tofu,cut into 1 inch cube
1/2lb broccoli, cut into small pieces
1 capsicum,cut into 1 inch squares
1 onion,cut into 1 inch squares
oil to spray

Method:
1.Combine garlic,ginger,coriander and mint leaves.Grind it to paste along with 1/2 cup of water.
2.Whisk yogurt in a separate bowl and add the paste.Add rest of the dry ingredients and tofu cubes.Set aside for 3-6 hours.
3.Thread tofu,capsicum,broccoli and onion alternately.

4.Brush yogurt mixture lightly over skewer and place on lightly oiled griller tray and cook, brushing with the remaining yogurt mixture occasionally under high heat for 5-6 minutes.
5.Turn and cook,brushing again with yogurt mixture, for 5 minutes or until tofu is cooked or firm.Serve with saffron rice or mint chutney,if desired.


COOK'S FILE:
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HINT:Dont over cook the tofu.15-20 minutes is sufficient for the tofu to fully cook.Soak the skewers in water before threading tofu and vegetables.
NOTE:I used Shan's tandoori masala.It gave a very good flavor.

HONEY-GLAZED TOFU ON COUSCOUS

Cracked black pepper-a coarser grind of the kitchen staple-lends a lightly spicy flavor without the bite of fresh chiles.
Ingredients:
For Honey-Glazed Tofu:
10oz extra-firm tofu
2 tsp cracked black pepper
2 tsp dried thyme
1 tsp salt
3 tbsp vegetable oil
1/2 cup honey

For Couscous:
2 cups vegetable broth(or substitute with water)
2 medium carrots,chopped
1 cup edamane
1/2 cup green peas
2 tsp olive oil
1 tsp salt
2 tsp Cayenne pepper
1 1/2 cups Couscous
1/4 cup chopped Pine nuts(or substitute with your favorite nuts)

Method:
1.To make Honey-Glazed Tofu:
Place tofu between two plates and set heavy pot on top.Drain for about 10 minutes,and pat dry.Cut tofu into 3/8-inch thick slices.Combine pepper,thyme,and salt in a small bowl.Coat tofu slices with pepper mixture, and set aside.
2.To make Couscous:
Bring broth,carrots,edamames,green peas,olive oil and salt to a boil in covered saucepan.Remove from heat,stir in couscous and cover.Let steam 5 minutes,then fluff with fork.
3.Meanwhile,heat oil and honey in a large skillet over medium-high heat until bubbling.Place tofu in pan and cook for 3 minutes. Turn and cook 3 minutes more,spooning thickening sauce over tofu.
4.To serve:Stir pinenuts into couscous.Spoon onto plates and top with Honey-Glazed Tofu.

TURKEY WITH LETTUCE CUPS

Ingredients:
8 oz extra firm tofu
1 tbsp chili paste
11/2 tsp toasted sesame sauce
1/2 cup hoisin sauce
2 tbsp rice vinegar
2 tbsp sherry
2 tsp oil
1 tbsp minced ginger
1 tbsp minced garlic
4 chopped onion
1/2 pound turkey
1/2 diced water chestnut
1/4 cup chopped peanuts
3 sprigs of spring onion
1 large lettuce
Method:
1.In a bowl,whisk together chili sauce,sesame oil, hoisin sauce,vinegar,sherry.
2.Use paper towel and pat the tofu in order to remove as much water possible.Slice tofu into very small cubes.
3.Heat oil,add garlic,ginger,onions and cook until golden brown
4.Add turkey,tofu then mixed sauce.Cook for 5 minutes
5.Add water chestnut and stir to incorporate.Finally add chopped peanut and chopped spring onion
6.Fill each lettuce leaf with the filling

VIETNAMESE "PHO"NOODLE SOUP

Ingredients
1 lb rice noodles
1/2 onion,cut lengthwise
6 oz mushroom,chopped and stemmed
4 oz tofu,fried and cut
3 scallions,thinly sliced
1/2 cup cilantro,thinly sliced
3 tablespoon peanuts(optional)
1 lime,cut into wedges
salt

Broth:
5 cups water(can replace with chicken stock too)
1 turnips,halved
2 bay leaves
2 inch ginger,halved
4 medium garlic cloves,halved
10 peppercorns
2 thyme sprigs
2 basil sprigs
2 rosemary sprigs
2 star anise pods
1 cinnamon stick(2 inch)
3 tablespoons soy sauce
2 tablespoons chili flakes

Method:
1. Make the broth by heating the water along with the given ingredients. Boil for about 10 minutes Reduce heat and simmer for 20-30 minutes.
2. Soak the noodles for 15 minutes in hot water with salt. Stir occasionally until noodles are pliable. Drain the water
3. Add the cooked mushrooms,noodles to the broth.Before adding to the broth remove all the solids with a strainer.
4. Then add the onions,scallions,cilantro, peanuts and mix it. Peanuts should be chopped roasted and unsalted.
5. Serve it with lime on top.