Kamo Aubergine and Tofu
I love aubergine (aka brinjal, eggplant). As I only had tofu and half a can of coconut milk at home, I decided to make this dish a few days ago: our garden is yielding at least 3 varieties of aubergines this year, and lots of super chilies and some not-too-bad cilantro, so I try to come up with recipes to use the fresh veggies from the garden...
This is sort of inspired by Malaysian cuisine...
Ingredients
1 aubergine - about 4" in diameter and about 3-4" tall (i used kamo variety from my garden)
1/2 package of extra firm tofu
3 green chilies
1/2 medium yellow onion
2 Tbsp of chopped cilantro for garnish
soy sauce
worcestershire sauce
black bean paste (optional)
5-6 garlic cloves
2 inch piece of giner
3-4 dry red chilies
sambal oelek (if have it handy)
5 Tbsp coconut milk (optional)
4 Tbsp oil
Preparation
- if you have a mortar and pestle, pound the garlic, ginger, dry red chilies to a paste and set aside; else, just blend it coarsely
- dice the tofu and aubergine; slice the onions finely
- heat oil in a pan, add the tofu cubes and 1Tbsp black bean paste and 1 tsp soy sauce and 1 tsp worcestershire sauce and sautee the tofu cubes till brown, turning the cubes over as needed; take the tofu out of the pan and set aside
- in the same pan, add the onions and ginger-garlic-dry red chili paste and sautee till it turns translucent; add a little more oil if needed for sauteeing
- add aubergine cubes and sautee them in the same pan
- when aubergines look paritally cooked, add the coconut milk, if using it
- add 2 tsp soy sauce, 1 tsp worcestershire sauce and some water so the dish is not too dry
- add sambal oelek, if using it
- let it cook till aubergine is not raw anymore and still firm, not mushy
- stir in the sauteed tofu and let it simmer together for a minute or so
- garnish with fresh green chilies (slit open or chopped fine) and some cilantro
- serve with nasi lemak (cooked rice in coconut milk) and sambal oelek on the side as in photo below; or just have it with plain steamed rice, or even roti or naan.
Labels: asian, eggplant, japanese, tofu, vegetarian
0 Comments:
Post a Comment
<< Home