CHINESE EGGPLANT AND TOFU RECIPES

CHINESE EGGPLANT WITH TOFU AND THAI BASIL RECIPE | ALLRECIPES

Chinese Eggplant with Tofu and Thai Basil Recipe | Allrecipes image

This recipe is full of Thai flavor and so easy to make. I always use Chinese eggplants (the longer, thinner eggplants), but other kinds will work just as well. Serve over brown rice.

Provided by jessi

Categories World Cuisine Asian

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 3 servings

Number Of Ingredients 8

Ingredients

1 (14 ounce) package firm tofu, cubed
2 tablespoons peanut oil
4 cloves garlic, minced
1 small onion, halved and sliced
1 tablespoon water, or as needed
2 tablespoons soy sauce
1 tablespoon Thai chili sauce, or more to taste
½ cup chopped fresh basil

Steps:

Place tofu on a paper towel-lined plate. Cover with another paper towel and place a heavy pot on top. Allow to sit until extra moisture has released into the paper towels, about 30 minutes.
Heat peanut oil over medium-high heat in a large skillet. Add tofu, onion, and garlic and saute until onions are soft, about 5 minutes, adding water if tofu sticks to the pan. Add eggplant, cover, and cook until eggplant starts to soften, 5 to 7 minutes. Add soy sauce and chili sauce, lower heat to medium, and continue cooking until eggplant becomes translucent, 7 to 10 minutes. Add basil and stir until wilted, about 1 minute.

Nutrition Facts : Calories 203.9 calories, CarbohydrateContent 7.5 g, FatContent 15.3 g, FiberContent 1.2 g, ProteinContent 12 g, SaturatedFatContent 2.4 g, SodiumContent 824.1 mg, SugarContent 1.8 g

EGGPLANT TOFU: PLANT-BASED SZECHUAN EGGPLANT TOFU RECIPE

Eggplant Tofu: Plant-Based Szechuan Eggplant Tofu Recipe image

Provided by Meredith James

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 13

Ingredients

Cooking spray or a splash of oil
1 lb. extra-firm tofu
1/4 c. vegetable broth
2 Tbsp soy sauce or tamari
2 Tbsp brown sugar
1 Tbsp rice vinegar
2 tsp Asian chili paste, to taste
2 tsp cornstarch
1 1/2 Tbsp vegetable or canola oil
1 tsp toasted sesame oil
3 garlic cloves, peeled and minced
1 lb. fresh eggplant, sliced into thin strips smaller than ½ inch
2 green onions, finely chopped

Steps:

Remove your extra-firm tofu from the package and press in a tofu press for a minimum of 15 mins. Remove the tofu block from the press and cut into 1-inch cubes.
Coat a large skillet with cooking oil or spray, and heat on the stovetop over medium-high heat.
Add the cubed tofu to the skillet in a single layer. Let the tofu stir fry until it's browned on each side – about 3 mins per side. Remove the stir-fried tofu from the skillet, transfer to a plate, and set aside.
In a small-sized mixing bowl, whisk together the vegetable broth, soy sauce or tamari, brown sugar, rice vinegar, chili paste, and cornstarch until combined thoroughly, then set aside.
Place the vegetable and sesame oil in the skillet and place it over medium heat again. Add your minced garlic and sauté for 1 min.
Add the eggplant strips to the pan in a single layer. Cook ~ 5 mins, until the stir-fried eggplant strips brown on the bottom. Gently flip the eggplant strips and cook for another 5 mins, until browned on the opposite side and tender to the touch. If the skillet begins to dry out, you can add a bit more vegetable oil as needed.
Add the soy sauce mix to the skillet and continue to cook for ~ 1 min, until the sauce thickens and the Chinese style eggplant is well-coated.
Add the cooked tofu to the skillet and toss to distribute through the sauce and eggplant.
Divide your eggplant and tofu recipe between four plates or bowls. Serve your Szechuan style tofu with steamed jasmine rice, topped with the freshly chopped green onion and a drizzle of sriracha.

Nutrition Facts : ServingSize 4

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