Tuesday, September 29, 2009
David is hitting the eggplant saturation point again, but he surrendered when I gave him a big bowl of freshly harvested Tiger and Thai Long Green eggplants. He prepared a Chinese dish, Home Style Tofu, using our eggplant in lieu of the meat and mushrooms called for in the original recipe. David insists that this dish isn't spicy (but then he dumps sriracha on everything) while I thought it left quite a burn in my mouth. So, adjust according to your own heat index.
Home-Style Tofu with Thai Eggplant
(adapted from Chinese Style Tofu! Tofu! Tofu! by Mu-Tsun Lee)
1/2 pound pre-cooked, frozen tofu triangles, defrosted
(we buy ours at San San Tofu)
4 sections green onion, each 1" long
1 1/2 tsp chili paste
1/2 pound thai eggplant, skin removed with a vegetable
peeler and then cubed
1 tsp sugar
1 tsp sesame oil
2 tsp cornstarch
2 1/2 tsp soy sauce
1 1/4 Cup veggie stock
1. Heat vegetable oil in frying pan, then fry eggplant cubes until
starting to brown. Remove and dry on paper towels.
2. In same pan and oil, fry tofu over high heat about 4 minutes
until both sides are golden brown. Remove and dry
on paper towels.
3. Combine remaining ingredients together, put in frying pan. Add
tofu and eggplant and bring to a boil. Stir for about
3 minutes, until sauce thickens.