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Friday, February 09, 2007

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.

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

  1. combine the flavoring sauce ingredients, stir well, set aside
  2. 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
  3. 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
  4. 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
  5. add the eggplant and some flavoring sauce, some water, cover and cook till eggplant is tender and done
  6. assemble the tofu, eggplant and soba in a serving plate, serve the greens on the side

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