Ginger Tofu Eggplant
Combination of eggplant and tofu, with ginger and garlic is quite heavenly.
Pan-fried or baked tofu, infused with flavors from marinating overnight, makes a great addition to simple vegetable dishes. It can be made ahead of time and refrigerated for up to a week, or frozen for a little longer. I like the Extra Firm tofu and bake it so the texture gets chewy and firm.
Marinate the tofu cubes in a simple ginger-soy sauce-chili marinade and leave it in the fridge overnight. Bake in a 375°F oven for about 10-12 minutes.
Ingredients:
1/2 large globe eggplant, cut into fairly big cubes
8 to 10 cubes of pan-fried marinated tofu
1 cup coarsely chopped spring onions
1 Tbsp fresh grated (or julienned) ginger
2 to 4 cloves garlic, sliced
1 Tbsp crushed red pepper
2 Tbsp oil
1 tsp cornstarch + water as needed for thickening the sauce
garnish:
3 Tbsp chopped cilantro for garnish
3 Tbsp finely chopped spring onions for garnish
2 tsp sesame seeds (toasted, if preferred)
ginger-soy-sesame sauce:
2 Tbsp fresh grated ginger
4 Tbsp light soy sauce
2 Tbsp red wine vinegar
2 Tbsp tamarind concentrate
2 tsp cayenne pepper (less if you prefer)
1 Tbsp brown sugar
1 tsp sesame seeds (toasted, if preferred)
1 finely chopped green chili (optional)
1 Tbsp black bean paste (optional)
Preparation:
- Mix the sauce ingredients and set aside
- Heat oil in a wok or pan, add the garlic, ginger, saute briefly, then add the eggplant chunks and crushed red pepper
- Add the sauce and stir well to coat and cook till eggplant is almost done - cooked through but not mushy; add the pan fried tofu chunks and toss it around a bit till sauce is well incorporated and eggplant is done; thicken with corn starch if the sauce is too runny
- Garnish with chopped sesame seeds, spring onions and cilantro; serve warm with steamed rice
Labels: asian, eggplant, ginger, tofu, vegetarian
1 Comments:
At 7:26 PM, Unknown said…
All of your recipes look and sound delicious! Eggplant is also one of my favorites:) I will try this one tonight.
Thank you!
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