EGGPLANT BOK CHOY TOFU RECIPES
SEARED TOFU WITH CHINESE EGGPLANT AND BABY BOK CHOY [VEGAN ...
Layers of distinct Asian flavor pair perfectly with hearty tofu to make a light yet satisfying entree.
Provided by Ron Badach
Cook Time 0 minutes
Yield 6 servings
Nutrition Facts : Calories 0 calories
FIVE-SPICE BRAISED EGGPLANT WITH TOFU AND BOK CHOY RECIPE ...
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Dinner
Total Time 45 minutes
Yield SERVES 4
Number Of Ingredients 15
Steps:
1. Heat 2 tablespoons of the peanut oil in a large wok or frying pan over high heat. Add the eggplant and cook, stirring, for 5 minutes, or until lightly browned. Remove from the wok.
2. Heat the remaining peanut oil in the wok. Add the garlic and five-spice and cook, stirring, for 1 minute, or until aromatic. Add the sherry and bring to the boil. Reduce the heat to low and simmer, uncovered, for 2 minutes, or until the liquid has reduced by half.
3. Add the stock, char siu sauce and orange juice and bring back to the boil. Reduce the heat to low, return the eggplant to the wok and simmer, uncovered, for 10 minutes. Add the tofu and simmer for 2 minutes, or until warmed through. Stir in the sesame oil.
4. Meanwhile, bring 1.5cm water to the boil in a large saucepan. Add the bok choy, cover tightly and steam for 2 minutes, or until the leaves have wilted and the stems have softened. Drain well.
5. Divide the bok choy and eggplant braise among serving bowls and sprinkle with the coriander, chilli and sesame seeds. Serve with steamed rice.
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