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Her latest cookbook, East, is out now.
On one particular excursion, we stopped at a little restaurant after seemingly endless hours of shopping.
Meera Sodha is a chef, cookbook author, and columnist for The Guardian. Her latest cookbook, East, is out now.
My parents, who are Ugandan Indian, ordered chili paneer.
I remember loving it from the very first taste.
It was sweet, hot, salty, crunchy, and chewyall at once.
Its impossible not to love it once youve first tried it.
What I love most are the spices.
Spice shopping in Leicester is an experience to behold!
Every meter you walk down the spice aisle, youre confronted with a different color and smell.
Every time I make this dish, its very meaningful to me.
Spread the tofu cubes on a large plate and dust with cornstarch, turning them to coat.
Meera Sodha is a chef, cookbook author, and columnist for The Guardian. Her latest cookbook, East, is out now.
Line a plate with paper towels, to place the fried tofu on.
Shake any excess cornstarch off the tofu, then put half the tofu on the hot oil.
Stir-fry for five minutes, then take off the heat.
Recipe courtesy ofEast.Copyright 2020 by Meera Sodha.
Published by Flatiron Books.
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