CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
- Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
- In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
- Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
- Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.
EGGPLANT (AUBERGINE) -TOFU STIR FRY
Delicious vegetarian stir-fry with a tangy, spicy sauce. Cooking the tofu and eggplant separately may be a little bit more labor-intensive, but the end result is much better this way.
Provided by sprout 13
Categories Soy/Tofu
Time 30m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1T oil in large frying pan over medium high heat.
- Cook tofu in oil for 3-4 minutes per side, flipping once, until golden and crisp. Remove tofu from pan.
- In heated pan with residual oil, saute eggplant cubes until fully cooked but not soggy. This may take 5-10 minutes depending on how large you cut the eggplant. Remove eggplant from pan.
- Meanwhile, prepare sauce. In a 1 or 2 cup measuring cup, stir together soy sauce, lime juce, sugar, flour, sesame oil. Add enough water to make about 2/3 cup liquid. May add more or less water if you like an especially thick or thin sauce.
- Add 1T of oil to the hot pan. Cook ginger in hot oil for about 1 minute, then add jalapeno, green onion, and garlic. Cook for about 2 minutes more.
- Add cooked tofu and eggplant to pan with ginger mix. Cook and stir for about one more minute.
- Pour sauce mixture into pan, bring to boil and cook, stirring, until thickened. This will only take a minute or two.
- Add chopped cilantro to pan and stir to combine.
- Serve with plenty of hot cooked rice.
EGGPLANT AND TOFU CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl.
- Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes. Add the garlic-ginger paste and cook, stirring, 2 more minutes. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Serve with rice, if desired.
Nutrition Facts : Calories 435, Fat 38 grams, SaturatedFat 21 grams, Sodium 91 milligrams, Carbohydrate 17 grams, Fiber 7 grams, Protein 14 grams
STIR-FRIED RAINBOW PEPPERS, EGGPLANT AND TOFU
My method of roasting the eggplant before stir-frying is not at all Chinese, but it allows me to pull off a beautiful, succulent stir-fried eggplant that doesn't require at least 1/4 cup of oil. The eggplant is already soft when you add it to the wok. Seek out long, light purple Asian eggplant for this.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Cut the eggplant in half lengthwise and score down to but not through the skin. Line a baking sheet with parchment or foil, lightly oil the foil and place the eggplant on it, cut side down. Roast for 15 to 20 minutes, until the skin begins to shrivel. Remove from the oven, allow to cool until you can handle it, and cut in half along the score down the middle of each half, then into 1/2-inch slices
- Combine the rice wine or sherry, the hoisin sauce and the soy sauce in a small bowl and set aside
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the tofu. Let it sit in the pan for about 30 seconds, until it begins to sear, then stir-fry for about 2 minutes, until lightly colored. Transfer to a plate
- Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the peppers and eggplant, sprinkle with salt to taste and stir-fry for 2 minutes. Return the tofu to the wok, add the hoisin sauce mixture and stir-fry for another 1 to 2 minutes, until the eggplant is tender and infused with the sauce and the peppers are crisp-tender. Remove from the heat and serve with rice, grains or noodles
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 909 milligrams, Sugar 14 grams
EGGPLANT (AUBERGINE) AND TOFU SATAY
Eggplant and Tofu in green curry with a peanut coconut satay sauce. Use frozen thawed waterpacked tofu well drained by pressing.
Provided by drhousespcatcher
Categories Soy/Tofu
Time P1D
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- curry paste:.
- grind all the ingredients together until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.
- skewers:.
- Mix 3 tbsp green curry paste together with 1 tbsp groundnut oil. Cut the tofu and eggplant into 1/2 inch cubes and thread onto 12 short wooden skewers. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the eggplant and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.
- Brush the vegetables with a the remaining oil and grill under a medium heat until golden.
- satay sauce:.
- Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender.
- Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk.
- Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.
- Serve the skewers on individual plates with a small bowl of satay sauce.
- Or you can simply buy the curry and the satay to cut time but check your ingredients some carry fish.
Nutrition Facts : Calories 460.5, Fat 39.2, SaturatedFat 14.5, Sodium 126.6, Carbohydrate 21.4, Fiber 6.8, Sugar 7.7, Protein 14.3
EGGPLANT AND RED PEPPER BAKE
Another thing to do with eggplant.
Provided by Anthony
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
- Brush eggplant slices with olive oil to coat thinly.
- Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
- Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g
SPICY ASIAN EGGPLANT WITH TOFU AND RED PEPPER
Provided by Katie Chin
Categories Wok Stir-Fry Quick & Easy Tofu Eggplant Bell Pepper Hot Pepper Healthy Self Hawaii
Number Of Ingredients 9
Steps:
- In a bowl, mix oyster sauce, sugar, and sesame oil; set aside. Heat tbsp olive oil in a large pan or nonstick wok over medium-high heat. Sauté tofu about 5 minutes, browning on all sides. Remove from pan. Reduce heat to low and add remaining tbsp olive oil, garlic, and chiles; sauté until soft, about 4 minutes. Add bell pepper and eggplant. Raise heat to medium. Stir-fry 10 minutes, flipping eggplant after 5 minutes to cook on each side. Add oyster sauce mixture; stir well. Add tofu to pan and mix. Serve immediately.
TOFU & AUBERGINE (EGGPLANT) KEBABS
Make and share this Tofu & Aubergine (Eggplant) Kebabs recipe from Food.com.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the grill, or barbecue and line the grill rack with tin-foil.
- Place the aubergine, peppers and tofu into a shallow dish, then mix the oil, garlic, ginger and soy sauce together and pour over them. Leave covered for 30 mins, occasionally turning the vegetable in the marinade.
- Thread the vegetables onto the skewers with the tofu. Grill on a medium heat for 5-8 minutes, or barbecue until the aubergine is softened. Brush occasionally with any remaining marinade and turn.
- To serve:.
- Combine with cinnamon and coriander flavoured couscous and a tossed green salad to serve.
Nutrition Facts : Calories 175.2, Fat 13.9, SaturatedFat 1.9, Sodium 507.1, Carbohydrate 12.4, Fiber 5, Sugar 4.1, Protein 3
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