Aromatic spices and herbs are integral ingredients in Pakistani cooking. Food flavors are enhanced with a variety of spices and herbs. Growing up in Pakistan, I remember that my mother used spices and herbs in her recipes regularly. I loved those fiery flavors.
Today in my innovative recipe, I tossed shishito peppers with garlic and anchovies to be evenly coated. Then I cooked the peppers until each side was light brown. Before serving I sprinkled pine nuts and golden fried onions on top. I served with golden fried tofu.
- 1 can flat fillet anchovy in olive oil (2 oz)
- 6 oz shishito peppers
- 3-4 cloves garlic, crushed
- 1 teaspoon anise seeds
- 1 teaspoon cumin seeds
- 1 tablespoon crispy golden onions
- 1 tablespoon pine nuts
- 1 tablespoon lemon juice
- 1 cup fried cubes of tofu (use extra-firm tofu)
- 1 tablespoon olive oil
- Sea salt as needed
Heat oil in a skillet over medium heat. Add tofu in a single layer. Fry for 3-4 minutes until each tofu cube is crispy. Set aside.
In a bowl, add garlic and anchovies. Mix together until they have a crunchy consistency.
Heat olive oil in a skillet over medium heat. Add prepared anchovies & garlic sauce, cumin seeds, and anise seeds. Stir rapidly until they are fragrant. Toss peppers, lemon juice, and add a tablespoon of water. Stir occasionally, reduce heat, and cook for 5-6 minutes until each side turns brown and the liquid evaporates. Adjust salt and sprinkle with pine nuts and crispy golden fried onions. Serve with golden fried tofu.