Serious Eats: Recipes
Dinner Tonight: Dry-Cooked Cabbage with Tofu and Peas
How can this be a dinner? I mean, it's just a bunch of cabbage and tofu. While I worried this recipe from Saveur would be too light and insubstantial, I was hooked by the use of ginger, mustard, and coriander. It was too alluring to ignore. Good thing, too. Something strange happens to the tofu. After a thin coating of flour, it's pan-fried until golden. When mixed with the cooked cabbage, it takes on an almost potato-like flavor, which helps balance the aggressive spices and serranos. One plate should fill anyone up.
The only issue with this recipe is probably the ghee. The Indian version of clarified butter lends a remarkable toasted nut aroma to each bite, and can be made fairly easily from regular butter. Here's a great recipe to get started. It requires a good 30 or more minutes, which can be a problem on a busy week night. Though it doesn't work quite as well, some canola will work in a pinch.