Stir Fry Eggplant Tofu
4 servings
| prepSoak eggplant slices in salted water for 15 minutes, then pat dry | ||||
| prepPat dry tofu cubes to remove excess moisture | ||||
| 45 ml vegetarian mushroom "oyster" sauce | Mix sauce ingredients | Return eggplant & tofu, sauté 1 min, pour in sauce | Top with sesame seeds & green onion, serve | |
| 15 ml soy sauce | ||||
| 60 ml vegetable stock | ||||
| 7.5 ml rice vinegar | ||||
| 5 ml sesame oil | ||||
| 1 block extra-firm tofu, patted dry & cut into 1-inch cubes | Toss tofu in cornstarch | Sear tofu until golden & crispy, transfer to plate | ||
| 8 g cornstarch (for tofu) | ||||
| 2 Chinese eggplants, cut into 2-inch slices | Soak eggplant in salted water, drain, pat dry, toss in cornstarch | Sear eggplant until charred, set aside | ||
| 1/2 tsp salt | ||||
| 8 g cornstarch (for eggplant) | ||||
| 2 shallots, finely diced | Sauté shallots until lightly golden, 3 min | Add garlic, ginger & chili, cook until fragrant | ||
| 5 garlic cloves, minced | ||||
| 5 g ginger, grated | ||||
| 1 Thai chili, thinly sliced (optional) | ||||
| 1 tsp toasted sesame seeds (optional, for garnish) | ||||
| 1 green onion, thinly sliced (optional, for garnish) | ||||
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