Tofu With Eggplant Aubergine And Peppers Food

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CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU



Crispy Szechuan-Style Eggplant and Tofu image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 35m

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.

JAPANESE EGGPLANT (AUBERGINE) WITH TOFU



Japanese Eggplant (Aubergine) With Tofu image

This is a quick, healthy meal I discovered when I didn't have all of the ingredients to make a Moosewood stuffed eggplant recipe. Double the sauce if you want extra sauce for your rice.

Provided by Teej4734

Categories     Soy/Tofu

Time 40m

Yield 3 serving(s)

Number Of Ingredients 13

1 tablespoon sherry wine
1 tablespoon dark sesame oil
1 garlic clove, minced
1 tablespoon fresh peeled gingerroot, minced
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon cornstarch
1 tablespoon cold water
1 tablespoon light sesame oil or 1 tablespoon vegetable oil
1 cup onion, chopped
1 (18 ounce) carton firm tofu or 1 (18 ounce) carton extra firm tofu, drained and patted dry with paper towels, diced
5 Japanese eggplants, halved and cut into 1/2 pieces
3 cups cooked brown rice

Steps:

  • In small saucepan over medium heat, bring sherry, dark sesame oil, garlic, ginger root, vinegar, and 1 TBS of the soy sauce to a low simmer.
  • Thoroughly stir cornstarch into water until well blended and add to saucepan.
  • Simmer sauce until thickened, then turn off heat, cover and set aside.
  • Heat a large skillet or wok over medium-high heat for 1 minute, then add the light sesame oil (or vegetable oil) and heat the oil for a minute.
  • Add the chopped onion to the skillet, and saute until tender but not golden.
  • Add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture.
  • Add the eggplant and sprinkle with remaining 1 TBS of soy sauce, and saute until tender but not mushy.
  • Stir in sauce.
  • Serve over brown rice.

STIR-FRIED RAINBOW PEPPERS, EGGPLANT AND TOFU



Stir-Fried Rainbow Peppers, Eggplant and Tofu image

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

1 pound Asian eggplant
1 tablespoon rice wine or dry sherry
2 tablespoons hoisin sauce
1 teaspoon low-sodium soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
1/2 pound firm tofu, cut in 1/2-inch squares and drained on paper towels
1 tablespoon minced ginger
2 fat garlic cloves, minced
1/2 teaspoon red pepper flakes
3 bell peppers of varying colors
1 Anaheim pepper
Salt to taste

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) -TOFU STIR FRY



Eggplant (Aubergine) -Tofu Stir Fry image

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

1 medium eggplant, cubed
15 ounces tofu, cubed (pressed to remove water if desired)
1/2 inch gingerroot, minced
1 jalapeno pepper, seeded and sliced
3 green onions, sliced
1 garlic clove, sliced
3 tablespoons soy sauce
1 lime, juice of
1 tablespoon sugar
1 tablespoon flour
1/4 teaspoon sesame oil
1/3 bunch cilantro, chopped
2 tablespoons vegetable oil
water

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.

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