I always use Chinese eggplants (the longer, thinner eggplants), but other kinds will work just as well. Add tofu, onion, and garlic and saute until onions are soft, about 5 minutes, adding water if tofu sticks to the pan. Allow to cook for 2 minutes to soften. 1 Tablespoon (10 g) fresh red chili, minced (take out seeds if you don’t want it spicy) This Vegan Vietnamese Tofu and Eggplant (Cà Tím Xào Đậu Hũ) is a really easy recipe to put together. Add eggplant, cover, and cook until eggplant starts to soften, 5 to 7 minutes. Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch. Percent Daily Values are based on a 2,000 calorie diet. Allow to sit until extra moisture has released into the paper towels, about 30 minutes. 1 tablespoon water, or as needed (Optional), 1 tablespoon Thai chili sauce, or more to taste, Back to Chinese Eggplant with Tofu and Thai Basil. Transfer to a paper-towel-lined plate to drain. Stir in the sesame oil and remove from the heat. Mix fish sauce, soy, water and brown sugar; set aside. Add the cooked eggplant and tofu to the skillet and toss gently to combine. Your daily values may be higher or lower depending on your calorie needs. 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, 3 Thai bird chiles, minced, or as desired, Sign up for the Recipe of the Day Newsletter Privacy Policy, Traditional Szechuan-Style Hot and Sour Soup with Tofu Fritter. … Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Most people won't think twice about serving basic cornbread when is on the table. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add tofu, eggplant, brocoli, spice & enough peanut sauce to coat (this should all simmer for about five minutes). In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro. MIX fish sauce, brown sugar, lime juice and chili sauce in small bowl until well blended. Fry for 2 minutes on either side, or until they begin to brown and turn soft. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Simmer until slightly thickened, 2 to 3 minutes. Repeat the process with the tofu. Heat wok on medium-high heat. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Add comma separated list of ingredients to exclude from recipe. Add 2tbsp oil, and eggplants. Food prep: Slice tofu into bite sized pieces, cut eggplant into bite sized pieces, dice onion & mince garlic. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I promised a recipe using my red curry paste from earlier this week, and here it is! In a large skillet, add EVOO, garlic and onions. MAIN INGREDIENTS 5.5 oz coconut milk ¾ cup jasmine rice 1 eggplant 3 garlic cloves 1 shallot 1 red bell pepper 2 scallions 1 jalapeño 14 oz organic extra firm tofu 2 tbsp tamari 1 tbsp rice vinegar 4 tsp turbinado sugar 4 tbsp + 1 tsp vegetable oil* … You can use 1 large purple eggplant in place of 6 Chinese eggplants, if preferred. Repeat with the remaining eggplant and the tofu. Allrecipes is part of the Meredith Food Group. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Add 2tbsp oil, and eggplants. In a large skillet, add EVOO, garlic and onions. 204 calories; protein 12g 24% DV; carbohydrates 7.5g 2% DV; fat 15.3g 24% DV; cholesterol 0mg; sodium 824.1mg 33% DV. Serve over brown rice. Info. Preparation. Chinese Eggplant with Tofu and Thai Basil, Congrats! Add soy sauce and chili sauce, lower heat to medium, and continue cooking until eggplant becomes translucent, 7 to 10 minutes. All rights reserved. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Place tofu on a paper towel-lined plate. After the oil is very hot, add … Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. https://vegetariangastronomy.com/thai-basil-eggplant-vegan-contains-gluten This recipe is full of Thai flavor and so easy to make. Information is not currently available for this nutrient. Food prep: Slice tofu into bite sized pieces, cut eggplant into bite sized pieces, dice onion & mince garlic. © 2020 Discovery or its subsidiaries and affiliates. Cover with another paper towel and place a heavy pot on top. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. Add comma separated list of ingredients to include in recipe. Mix fish sauce, soy, water and brown sugar; set aside. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Amount is based on available nutrient data. You saved Chinese Eggplant with Tofu and Thai Basil to your. Allow to cook for 2 minutes to soften. Nutrient information is not available for all ingredients. Heat wok on medium-high heat. • Add the deep frying oil in a large skillet over high heat. this link is to an external site that may or may not meet accessibility guidelines. Transfer to a paper-towel-lined plate to drain. Add basil and stir until wilted, about 1 minute. Set aside. Add tofu, eggplant, brocoli, spice & enough peanut sauce to … Heat peanut oil over medium-high heat in a large skillet. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Peel eggplant and cut diagonally into 1/4-inch thick slices. Chinese Eggplant with Tofu and Thai Basil Recipe | Allrecipes Repeat with the remaining eggpl… https://www.happycow.net/blog/stir-fried-thai-basil-with-tofu-and-eggplant This Thai red curry with tofu is made with eggplant and bell peppers simmered in a spicy coconut milk base and topped with fresh basil leaves.

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