Eggplant and Tofu
adapted from: Food 4 Wibowo
Ingredients:
5 medium Chinese eggplants
1 package firm tofu cut into 1 inch cubes
3 tablespoons oil
8 cloves garlic, finely chopped
8 slices ginger, finely chopped
1 stalk lemon grass (white part only),
sliced in half and bruised
6 green onions, finely chopped
1.5 tablespoons chili paste (I used Sambal Oelek)
1/2 chicken broth
Sauce:
3 tablespoons soy sauce
1.5 tablespoons Shaoxing cooking wine
1 tablespoon Thai Sweet Chili sauce
1 tablespoon rice wine vinegar
1.5 teaspoons sesame oil
Directions:
Cut eggplants length wise and then cut each half into 2-inch pieces.
Combine all the sauce ingredients together in a small bowl and set aside.
Stir fry garlic, ginger, lemon grass and eggplants over medium heat in a heavy bottom pan or a wok for 4 minutes until the eggplants absorb the oil and begin to soften.
Add in tofu, green onion and the chili paste and cook for another 2 minutes.
Add the sauce and mix carefully to combine all the ingredients.
Add the chicken broth and cover the pan with a lid, lower the heat and simmer for 6 minutes.
Sprinkle with chopped green onion. Stir one more time and serve.
I love eggplant, too – this will be on my to-make list soon! Beautiful photos, Ann –
Gorgeous as always. This looks so flavorful. I'll be making this onexoxo Pattie
What an interesting dish, Ann! We had eggplant coming out our ears last year, DH planted so many. Wish I'd had this recipe back then. We only put in 2 plants this season & I'll probably regret not getting more. LOLthanks for sharing this!
This looks absolutely delicious Ann!Gorgeous pics!Happy Mother's day my friend!L~xo
I love eggplant. Beautiful photos…will need to make this one when the eggplant starts to ripen.
Ann, this looks both gorgeous and delicious. I've got eggplants from the veggie box and will print out this recipe.Hope you had a wonderful Mother's Day.