CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
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.
EGGPLANT AND TOFU CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl.
- Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes. Add the garlic-ginger paste and cook, stirring, 2 more minutes. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Serve with rice, if desired.
Nutrition Facts : Calories 435, Fat 38 grams, SaturatedFat 21 grams, Sodium 91 milligrams, Carbohydrate 17 grams, Fiber 7 grams, Protein 14 grams
EGGPLANT TOFU CASSEROLE
Just a little spice makes this eggplant tofu casserole a special dinner. Plus, the tofu is hidden well enough that even the biggest meat eater will like it. Cheap and simple to throw together: what's not to love?
Provided by livand
Categories Fruits and Vegetables Vegetables Eggplant
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Layer eggplant, tomatoes, tofu, onion, and garlic in a square glass baking pan. Drizzle with chile sauce and olive oil. Salt lightly; sprinkle on Cheddar cheese.
- Bake in the preheated oven until cheese is bubbly, about 30 minutes.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 16.1 g, Cholesterol 24.1 mg, Fat 10.8 g, Fiber 4.3 g, Protein 10 g, SaturatedFat 5.3 g, Sodium 497.9 mg, Sugar 5.8 g
THAI EGGPLANT CURRY WITH TOFU
I like to make my own curry paste, because it intensifies the flavor of the curry immensely. Besides curry paste, all you need are eggplant and tofu. Serve over rice.
Provided by lilofrance
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 3
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a wok or skillet and saute eggplant in batches on both sides until browned, 3 to 5 minutes per side, adding more oil as needed.
- Combine cilantro roots, onion, chile peppers, garlic, sugar, lime juice, and fish sauce in a mortar; crush with a pestle into a soft paste.
- Heat 1 tablespoon oil in a wok or skillet over high heat, add curry paste and stir-fry for 1 minute. Add eggplant, cover, and cook for 3 minutes. Mix in tofu and Thai basil.
Nutrition Facts : Calories 274.1 calories, Carbohydrate 32.7 g, Fat 13.9 g, Fiber 7.2 g, Protein 11.7 g, SaturatedFat 2.1 g, Sodium 801.3 mg, Sugar 20.1 g
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- Meanwhile, arrange a rack in the middle of the oven and preheat to 400 degrees F. Make the tahini sauce according to this recipe and set aside for now.
- Pat the eggplant slices dry and brush both sides generously with extra virgin olive oil (I used Private Reserve Greek EVOO). Arrange eggplant slices on a lightly-oiled baking sheet (make sure to space them out well). Roast in heated oven for 20 minutes, turn over using a spatula and roast for another 10 to 15 minutes or until the eggplant turns golden brown.
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