I picked up some fresh japanese eggplants at the local farmers market. Over the weekend, they sat on my counter taunting me to make something good with them. I found the perfect recipe that did them justice.
Eggplant and Tofu in Spicy Garlic Sauce
Adapted from Fatfree Vegan Kitchen
1 pound tofu (not silken)
3 tbsp soy sauce (reduced sodium preferred)
1/2 tsp dark sesame oil
6 japanese eggplants, bout 1-1/2 pounds total, sliced into strips 2-inches long, 1-inch wide, and 1/4-inch thick
1/3 cup water
6-8 garlic cloves, minced–about 2 tbsp.
1 teaspoon crushed ginger (or 1-inch peeled fresh ginger, grated)
3/4 cup vegetable broth
1 tbsp hoisin sauce
3 tbsp soy sauce
3 tbsp seasoned rice vinegar
1/2 tbsp dark sesame oil
1/2 tbsp sugar
1/2 – 1 tsp hot chili-garlic sauce (found in asian grocery stores)
1 tbsp tomato paste
toasted sesame seeds (optional)
This is best served with brown rice so prepare according to directions. The rice can simmer while working on the rest of the recipe. For a little extra flavor in the rice, add some tamari to the cooking water after it boils and before you put in the rice.
Cut tofu into 1/2-inch slices. Put slices between thin towel and press for a few minutes to get moisture out of tofu. Combine 3 tsp soy sauce and 1/2 tsp sesame oil. Dip each side of tofu into sauce.
Heat an oiled, non-stick pan. Place the tofu slices in the pan and cook each side until browned. After both sides are browned, remove from pan and cut each slice into 10 cubes. Set aside.
Heat an oiled, non-stick wok or non-stick pan. Add eggplant and 1/3 cup water. Cover and cook but stir often. Once eggplant begins to brown, add garlic and ginger. Cook for 2-3 more minutes.
In small bowl, stir together remaining ingredients except sesame seeds and tofu. Add to eggplant. Simmer until eggplant is cooked through.
Add tofu and cook until heated through.
This was a nice spicy dish and makes a generous amount. Chili paste with garlic packs a punch so don’t put too much in if you don’t like spicy food. I’m sure this dish will get even more flavorful as the tofu gets a chance to marinate in the sauce.