CHINESE EGGPLANT WITH TOFU RECIPES

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CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU RECIPE | JEFF ...



Crispy Szechuan-Style Eggplant and Tofu Recipe | Jeff ... image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 17

2/3 cup plus 2 teaspoons cornstarch
1 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper 
1 medium eggplant, peeled and cut into 3/4-inch cubes 
1 block extra-firm tofu, drained, pressed dry between paper towels and cut into 1-inch cubes
1 tablespoon peanut oil, plus more for frying
1/4 cup chicken stock 
2 tablespoons soy sauce 
2 tablespoons rice vinegar 
1 1/2 tablespoons sugar 
1 teaspoon lime juice 
1 tablespoon grated peeled fresh ginger 
3 Thai bird chiles, minced, or as desired 
2 cloves garlic, grated on a rasp 
1 tablespoon toasted sesame oil 
Cooked white rice, for serving 
Chopped fresh cilantro, for garnish 

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.

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

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

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