I ❤️ Tofu, How ‘Bout You?
🍆🌶🍚🥢🥡
Whenever I go for 🥡Chinese food, I always look for the crispy tofu. I think my love of 🍆 eggplant is also well documented by now, at least in my blog. Put them both together and that’s a most auspicious combination for me! Plus, whenever there’s a group of us together for dinner, no one wants to take all of my delicious, Crispy Tofu with Japanese Eggplant away from me. They have no idea what they are missing!
When I’m at a restaurant I’m usually the only one who orders this dish, so I’m looking forward to hearing what you think!
If you think you don’t like tofu, try it again! If you haven’t tried Crispy Tofu with Japanese Eggplant, trust me, it’s divine! This is a total flavor 💣 bomb!
Tofu is such a versatile ingredient. It will take on almost any flavor or texture based on how you cook it. I’ve even made delicious cheesecake or pumpkin pie substituted with tofu instead of cream cheese or other higher fat ingredients.
The Recipe 📖
Crispy Tofu with Japanese Eggplant 🍆 is one of those fun dishes to cook at home. You get to put on some 🎶🎵🎶music, pour a glass of 🍷wine and really make something out of the ordinary and super flavor-full. I’m going to confess that this is the first time I ever attempted this at home and I’m sorry I waited so long! It’s even better than the restaurant version.
First, prep your tofu. Use extra firm tofu. Remove the block of tofu and drain it well. Then, set it between a few paper towels to suck out any extra moisture. Set aside.
Next up, prep your veggies. 8-10 Japanese eggplant into long strips. Cut into quarters. You want long pieces, about 8 inches long by 2 inches wide, just as a rough guide.
Into a medium size dish, add 1/2 cup of cornstarch, remove 2 teaspoons of the cornstarch for use in the liquid. Toss the cut eggplant in the cornstarch, then shake off any excess. Cut the tofu into 1 inch cubes and toss the cubes in the cornstarch, then shake off excess and set aside.
Add 1/2 inch of vegetable oil to a heavy skillet. When the oil gets hot, add the tofu and cook 2-3 minutes per side until golden. Set Aside. Remove all and set aside to drain on a platter lines with paper towels. Hit it with a light sprinkling of salt while they’re hot. Try to keep yourself from eating all of them while you cook the rest of the dish!
Into a small bowl, add vegetable stock (or substitute chicken stock if not vegan or vegetarian), soy sauce, rice vinegar, 🍈 lime juice and 2 teaspoons of cornstarch, mix well.
Carefully pour out the oil and wipe the pan clean using a paper towel. Add 2 tablespoons of vegetable oil. Once the oil is hot, add 3 cloves of minced garlic and minced chili’s or 🌶 chili paste. Add the eggplant and cook until tender, about 10 minutes on medium low heat. If necessary, add 1/8 cup vegetable stock if the pan gets dry. Next, add the vegetable stock mixture, stirring well. Cook until it thickens, about 3 minutes. Add the sesame oil, then the tofu, toss to coat well. Remove from heat. Serve over 🍚 brown or white rice and top with chopped scallions and toasted sesame seeds.
Notes
*What is your heat index? Thai Bird Chili's are VERY hot. If you're not experienced in eating or cooking with these chili's test them before you add them.
Ingredients
- 3/4 cup cornstarch (divided)
- 1 teaspoon kosher salt
- 8-10 Japanese eggplants
- 1 block extra firm tofu
- vegetable oil (for frying)
- 1/4 cup vegetable or chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Zest and juice of 1 lime
- 1 tablespoons grated peeled fresh ginger or 1 teaspoon dried ginger
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1-2 Thai Bird Chili's or 2 teaspoons Asian chili paste*
- white or brown rice, steamed
Garnish: 5-6 scallions, chopped and 1 tablespoon sesame seeds, lightly toasted
Instructions
- Use extra firm tofu. Remove the block of tofu and drain it well. Then, set it between a few paper towels to dry out any extra moisture. Set aside.
- Cut your Japanese eggplant into long strips. Cut into quarters or 6ths. You want long pieces, about 8 inches long by 2 inches wide, just as a rough guide.
- Cut the drained tofu into 1 inch cubes. Into a medium size dish, add 1/2 cup of cornstarch (less 2 teaspoons for the stock mixture). Toss the cut tofu in the cornstarch, then shake off any excess. set aside.
- Add 1/2 inch of vegetable oil to a heavy skillet. When the oil gets hot, add tofu and cook 2-3 minutes per side until golden. Set Aside. Cook in batches if necessary so that you do not overfill the pan. Remove all and set aside to drain on a platter lined with paper towels.
- Into a small bowl, add vegetable or chicken stock, soy sauce, rice vinegar, lime juice and 2 teaspoons of cornstarch, mix well.
- Carefully pour out the oil and wipe the pan clean using a paper towel. Add 2 tablespoons of vegetable oil. Once the oil is hot, add 3 cloves of minced garlic and minced chili's or chili paste. Cook on medium low about 1 minute, then add the eggplants and cook until tender, about 5-10 minutes. If some addes moisture is necessary, add 1/4 cup vegetable or chicken stock, cooking the eggplant until very tender. Add the stock mixture, stirring well. Cook until it thickens, about 3 minutes. Add the sesame oil, and the tofu, toss to coat well. Remove from heat. Serve over rice and top with chopped scallions and toasted sesame seeds.
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