cilantro | Pamela Toman

Ginger Soba Noodles

Delicious broth and flavored breadcrumbs.

This recipe is a fair amount of work and only serves 4 as a light meal as written, so doubling is worthwhile. We stretch it even further with marinated tofu dominoes, red cabbage, roasted broccoli, boy choy, soft egg, and/or peppery greens.

Prepare the chili oil first:

Ingredients	Step
2 T olive oil	Heat in a skillet over medium until quite hot but not smoking.
¼ t. sweet paprika ¼ t. smoked paprika 1½ t. red pepper flakes (optional)	Place in small heatproof bowl. Pour hot oil on top. Set aside to infuse.

And then prepare delicious crunchy gingery breadcrumbs:

Ingredients	Step
2 T. olive oil	Heat in the same skillet until hot.
2 inches ginger, finely chopped 1 shallot, finely chopped	Add ginger and shallot to the hot oil. Cook, stirring often, until starting to brown.
¼ c. panko ¼ t. salt	Add to hot oil. Cook 4-6 more minutes, stirring often, until nicely toasted. Transfer to bowl and set aside.

And then prepare a delightfully tangy broth:

Ingredients	Step
2¼ c. broth 4 inches ginger, roughly chopped 1 shallot, roughly chopped 1 small head of garlic, halved crosswise ¾ c. water 1 t. salt	Bring to simmer in medium lidded saucepan, then cover and cook for 25 minutes.
	Drain through a sieve set over a bowl, discarding solids.
strained broth 1¼ c. hot water	Return to saucepan and keep warm until ready to serve.

And finally prepare the noodles:

Ingredients	Step
7-9 oz. soba noodles	Boil according to package instructions, drain then run under cold water. Return to saucepan.
2 T. lime juice 2 T. soy sauce ⅓ c. cilantro, roughly chopped	Toss noodles with seasoning.

Source: Yotam Ottolenghi (NYT Cooking)

Somali Red Lentil Stew (Maraq Misir)

Delicious. Makes 6 servings.

If you really want to go all out, you can toast any of the spices that you have whole, then grind them. Add the other pre-ground spices at the end.

Serve chunky or blended, with salad or rice or bread.

Ingredients	Step
oil 1 large white onion, diced	Saute in large pot until translucent.
1½ c. red lentils	Rinse in colander.
8 cloves garlic, minced 4 t. cumin 1 t. coriander ½ t. black pepper ⅛ t. cloves ⅛ t. cinnamon ⅛ t. cardamom ½ t. turmeric 1½ t. salt	Measure.
1.5 c passata (equivalent to 6 Romas) rinsed red lentils 1 large carrot, diced ¾ c. cilantro, diced spices 6 c. warm water	Add to the onions, stir, and cover pot. Cook, stirring occasionally, until cooked, about 25 minutes.

Source: Ifrah F. Ahmed (NYT Cooking)

Curried Tofu Crumble in Pita Bread

Makes about 3 cups / 3 sandwiches.

Ingredients	Step
1 carton firm tofu	Crumble into cloth. Gather ends and twist to remove moisture. Turn into a bowl.
1/4 t. turmeric juice of 1/2 lime a few pinches of salt	Toss with tofu.
2 T. oil 1 heaping T. chopped ginger 1 jalapeno, seeded and minced 1 serrano, seeded and minced 1 heaping T. chopped garlic	Saute over medium heat for 2 min or less -- just until garlic begins to color.
2 onions, finely diced 1.5 t. ground cumin 1/4 t. cayenne 1/4 t. turmeric	Add. Cook, stirring occasionally, until onions soften.
2 Roma tomatoes, seeded and diced	Add. Raise heat; stir and cook until the tomato juice has disappeared.
	Lower heat and add tofu. Cook until tofu is heated through.
1/2 t. salt, or to taste	Season to taste.
3 T. cilantro, chopped 1/2 t. masala spice (optional)	Sprinkle atop.
pita or chapati yogurt (optional) chutney (optional)	Serve hot or at room temperature, with chapati or pita.

Source: This Can't Be Tofu

Pamela Toman

Tag: cilantro

Ginger Soba Noodles

Somali Red Lentil Stew (Maraq Misir)

Curried Tofu Crumble in Pita Bread

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