BUDDHIST TAMARIND AND VEGETABLE SOUP
Make and share this Buddhist Tamarind and Vegetable Soup recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Clear Soup
Time 1h
Yield 3 serving(s)
Number Of Ingredients 17
Steps:
- Dissolve the tamarind in the water.
- Strain it through a fine sieve.
- Reserve the thick tamarind water.
- Discard the seeds and pulp.
- Boil the tamarind liquid with 5 cups of water in a large pot.
- Add okra, tomato wedges and pineapple.
- Boil vigorously for 3 minutes.
- Lower flame and add the leek, salt and sugar.
- Bring to a boil.
- Add the tofu cubes and soy sauce.
- Cook for 2 minutes.
- Check the seasoning.
- Serve in individual bowls garnished with drops of vegetable oil, shallots, bean sprouts, basil leaves, corriander and chillies.
- Enjoy!
BUDDHIST SOUR SOUP
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the soup, place the tofu blocks on a plate, place another plate on top, and weight with a jar or 14 to 28-ounce can. Let stand for 30 minutes. Water will be pressed out of the tofu as it stands; drain it off every 15 minutes or so. Cut the tofu into 1/2-inch cubes and set aside.
- Use your fingers to squeeze and press the tamarind to dissolve it completely and to squeeze the last of the pulp off any seeds and pith. Place a sieve over a small bowl and pour the tamarind water through. Discard any solids and set the liquid aside.
- If the okra is large, cut crosswise in 1/2 and cut off any tough tips, leaving the stems on.
- For the garnish, heat the oil in a small heavy skillet over medium-high heat. Add the shallots and cook until well-browned, then remove from the heat and set aside.
- To make the soup, place the tamarind liquid and the 5 cups water in a large nonreactive pot. Bring to a vigorous boil, then add the okra (if your okra is very fresh and tender, add it later, with the tomato wedges) and pineapple. Boil vigorously for 3 minutes, then add the bac ha, if using, the sugar, salt, and tomato wedges. Bring back to a boil, then add the tofu cubes and soy sauce and cook for 2 minutes. Taste and adjust the balance of seasonings if you wish.
BUDDHIST VEGETABLE NOODLES
Based on a recipe from Terry Durack's book, Noodle. This is a bit of work because of all the vegetable-chopping, but is well worth the effort, as I think this is fantastic! The recipe intro says, "In China, Buddhist monks go to extreme lengths to create vegetarian food that looks, smells, and even tastes like fish or meat. For me, however, the most successful vegetable dishes in the Chinese repertoire are those that look like vegetables. This is based on a classic Buddhist vegetarian dish that manages to satisfy both aesthetically and gastronomically."
Provided by mersaydees
Categories One Dish Meal
Time 21m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat 1 tablespoon peanut oil in a preheated wok and stir-fry onion until translucent. Toss in garlic, ginger, and mushrooms and stir-fry for another minute. Add oyster sauce and 2 tablespoons soy sauce and cook for another 30 seconds. Remove wok contents to a bowl and set aside.
- Heat 2 tablespoons peanut oil in the hot wok and stir-fry cabbage, bell peppers, bamboo shoots, and carrot for 3 minutes. Toss in bean sprouts, sugar, ¼ cup reserved mushroom water, salt, and pepper and cook for 1 minute. Add onion and mushroom mixture, rice wine, and sesame oil and stir to combine well.
- Cook noodles in plenty of water at a rolling boil for about a minute. Drain thoroughly, rinse under cold running water, and drain again. Toss noodles with remaining 1 tablespoon soy sauce and remaining 1 teaspoon peanut oil.
- To serve, place noodles on a large warmed serving platter, spoon vegetable mixture on top, and mix lightly. Garnish with green onions sprinkled over the top.
TAMARIND TOFU WITH VEGETABLES AND SOBA
Brightly colored vegetables with a tamarind, ginger, and garlic sauce are tossed with baked tofu triangles and served over bi-colored soba noodles with sesame and peanut crunch. Garnish as desired. Orange or pineapple slices are pretty on this dish.
Provided by Jocelyn Helling
Categories World Cuisine Recipes Asian
Time 3h5m
Yield 4
Number Of Ingredients 19
Steps:
- Break open tamarind pods and scoop out flesh into a large bowl. Cover with hot water and let soften, about 1 hour. Push softened tamarind through a sieve with the back of a spoon to extract pulp, discarding seeds and tough fibers. Measure out a 1/2 cup of tamarind pulp; set aside.
- Slice tofu crosswise into 6 rectangles. Cut rectangles in half into 12 squares. Cut squares in half diagonally to make 24 triangles. Layer tofu on paper towels, pressing to extract excess liquid, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Toss tofu triangles with 2 tablespoons peanut oil; arrange on baking sheet.
- Bake in the preheated oven until golden brown, 45 to 60 minutes.
- Combine peanuts and sesame seeds in a large skillet or wok over medium heat; toast until fragrant, about 1 minute. Transfer to a bowl.
- Heat 1 1/2 teaspoon peanut oil in the same skillet over medium-high heat. Add cucumber, carrots, green onions, and red bell pepper; saute just until crisp-tender, about 2 minutes. Transfer to a bowl.
- Heat remaining 1 1/2 teaspoon peanut oil in the same skillet over medium heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add tamarind pulp, orange juice, rice vinegar, soy sauce, ginger, sugar, and red pepper flakes; simmer until sauce is combined, about 3 minutes.
- Stir baked tofu triangles, peanuts, and sesame seeds into the sauce. Fold in cucumber mixture.
- Fill a large pot with water and bring to a boil. Add light and dark soba noodles; cook, stirring occasionally, under tender, about 3 minutes. Drain. Transfer to a large bowl. Top with tofu and cucumber mixture.
Nutrition Facts : Calories 836.3 calories, Carbohydrate 144 g, Fat 24.1 g, Fiber 11.4 g, Protein 28.2 g, SaturatedFat 4 g, Sodium 1098.8 mg, Sugar 9.6 g
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