Tofu And Japanese Eggplant Recipes

If things seem to be drying up add a couple tablespoons of water to the side of the wok and continue to stir fry eggplant.

Tofu and japanese eggplant recipes. Best to eat together with rice. In a large non stick skillet or wok heat 1 tablespoon peanut oil over medium high heat. Reduce the heat to medium and stir fry until the sauce has thickened and coats the tofu and eggplant about 1 minute more. Cook garlic eggplant and bell pepper in pan until softened stirring occasionally 8 to 10 minutes.

Return tofu to pan and gently stir to coat. Tofu with minced meat topping easy asian recipes 2 this tofu dish is everyday chinese home cooked food and easy to prepare. Add eggplant onion and red pepper. Whisk the reserved sauce to recombine and dissolve the cornstarch and add it to the pan.

The tofu can be steamed or deep fried and the topping can be varied according to your preference. While eggplant is cooking mix garlic soy sauce water oyster sauce sriracha red pepper flakes sugar and sesame oil in a bowl. Add soy sauce sugar and oyster sauce and cook until heated through another 2 minutes. Serve over brown rice.

In a small bowl stir together sherry or sake soy sauce cornstarch chili sauce and sugar. Cut the tofu into 1 inch cubes and toss the cubes in the cornstarch then shake off excess and set aside. First by cooking whole smashed cloves in oil to infuse it with flavor i discard the cooked whole cloves as. Japanese eggplant into a medium size dish add 1 2 cup of cornstarch remove 2 teaspoons of the cornstarch for use in the liquid.

Add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture. Add the eggplant pieces and stir fry for 6 7 minutes. For this version i like to add a few tablespoons of chopped up preserved mustard root and incorporate the garlic in a couple of ways. The flavor of minced meat perfectly matches the subtle flavor of tofu.

Braised eggplant with garlic sauce is a classic sichuan dish that combines soft simmered eggplant fermented soy beans and a sweet garlicky sauce. Add the reserved tofu and stir to combine. Toss the cut eggplant in the cornstarch then shake off any excess. They get soft rather than chewy so be prepared for that before you chow down.

Add the eggplant and sprinkle with remaining 1 tbs of soy sauce and saute until tender but not mushy.