zen meal three
Eggplant and tofu seem to go well together, especially with asian flavors. Zen meal two was very satisfying a while back. And I wanted to make another simple wholesome meal.
Collard greens is a favorite, usually cooked up as y'abesha gomen, served with injera. This time, i wanted to keep it light and simple.
This recipe is open for variations with flavors. My flavor sauce is only one suggestion.
Ingredients:
1 bunch fresh collard greens or mustard greens, chopped
salt to taste
1 Tbsp lemon juice
1 tsp Tabasco sauce (optional)
1 Chinese long eggplant, cubed
½ pkt firm tofu, cubed
1 small bundle soba noodles
1 Tbsp canola oil
Flavoring sauce:
2 Tbsp low sodium soy sauce
1 Tbsp rice wine vinegar (or sushi vinegar)
1 tsp kecap manis (or ketchup, or just brown sugar)
1 Tbsp fresh grated ginger
1 Tbsp minced garlic
½ Tbsp whole black pepper, crushed
1/2 tsp cayenne pepper powder
1 tsp red pepper flakes
1 tsp toasted sesame seeds
Preparation
- combine the flavoring sauce ingredients, stir well, set aside
- cook the soba noodles per package directions, rinse in cold water, drain well; add a little of the flavoring sauce and let the noodles steep in it for a while
- steam the mustard or collard greens with some salt; off heat, stir in some lemon juice and a dash of Tabasco sauce; adjust to taste
- heat oil in a pan, add the tofu and some flavoring sauce, pan fry it turning the tofu cubes often to cook all sides; remove from pan and set aside
- add the eggplant and some flavoring sauce, some water, cover and cook till eggplant is tender and done
- assemble the tofu, eggplant and soba in a serving plate, serve the greens on the side
Labels: asian, collard greens, eggplant, mustard greens, tofu, vegetarian, zen meal
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