I love the deep spicy flavors in Indian food, and for many years I was fortunate to have colleagues from India who would generously invite me to their annual Diwali celebration which is the Hindu festival of lights. One of my favorite Indian delicacies they served was samosas which is a pocket of fried dough filled with a savory mixture of spiced potatoes, onions, peas, or lentils.
I love this recipe – in fact, I’ve made it three times since I first created it because my husband, daughter and I all decided it was our new favorite. The aromas from the spicy peanut sauce and the vibrant colors from the vegetables immediately tell your taste-buds to get ready for that first flavorful bite!
Traditional Mapo doufu is said to have a “numbing spiciness” which is very common in Sichuan cuisine. So of course when I read that, I had to try making it! Since my family isn’t into “numbing spiciness,” I toned the dish down for them but kept a bowl of the chile-garlic sauce on the side for my plate. The after-burn on my lips and tongue were totally worth it!
I tend to get mixed responses from people when I mention the word tofu. I’ve found that people either really like it, or they think it’s gross and won’t even try it. Personally, I enjoy tofu. It’s low in calories and saturated fat, and is one of the healthiest choices for a protein when you want an alternative to meat. And because there are so many different ways to prepare it, you can experiment with different textures and flavors until you find the combination you like.
This crispy, oven broiled version, infuses the tofu with miso, sesame oil, fresh garlic and ginger, giving it a rich, tangy, authentic Asian flavor.
Break out the chopsticks, steam up some veggies and you’ll have a delicious, healthy dinner!
One of my dear, friends and fellow foodie, gave me some beautifully aromatic Lime Kaffir leaves and spicy Thai peppers last summer, which inspired me to create my own version of a Vegetarian Thai Green Coconut Curry.