Roasted Eggplant And Tofu Round Recipes

CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU

Steps:

• In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
• Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
• In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
• Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
• Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.

THAI EGGPLANT CURRY WITH TOFU

Steps:

• Heat 1 tablespoon oil in a wok or skillet and saute eggplant in batches on both sides until browned, 3 to 5 minutes per side, adding more oil as needed.
• Combine cilantro roots, onion, chile peppers, garlic, sugar, lime juice, and fish sauce in a mortar; crush with a pestle into a soft paste.
• Heat 1 tablespoon oil in a wok or skillet over high heat, add curry paste and stir-fry for 1 minute. Add eggplant, cover, and cook for 3 minutes. Mix in tofu and Thai basil.

EGGPLANT TOFU CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Layer eggplant, tomatoes, tofu, onion, and garlic in a square glass baking pan. Drizzle with chile sauce and olive oil. Salt lightly; sprinkle on Cheddar cheese.
• Bake in the preheated oven until cheese is bubbly, about 30 minutes.

ITALIAN EGGPLANT (AUBERGINE) TOFU BAKE

Steps:

• Preheat oven to 350 degrees.
• Saute onion and garlic in oil in a large oven proof skillet over medium heat.
• Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder.
• Bring to a boil.
• Reduce heat and simmer, covered, for 10 minutes.
• While eggplant is simmering mix tofu and eggs.
• When the eggplant has simmered for 10 minutes, stir in the tofu mixture.
• Sprinkle with grated parmesan cheese.
• Bake 35 minutes.

TOFU WITH EGGPLANT (AUBERGINE) AND PEPPERS

Steps:

• Place tofu cubes into a steamer and allow to steam for 20 to 30 minutes while chopping vegetables.
• Meanwhile, heat oil in a wok or large skillet until very hot. Transfer tofu to pan and sauté until brown on all sides, then remove from pan and set aside.
• In same pan, sauté onion for one minute. Add soy sauce and one tablespoon water if necessary. Add tomatoes, red peppers, hot peppers, eggplant, mushrooms, squash, scallions, and tomato paste and reduce heat. Simmer for about 10 minutes, or until vegetables are soft. Add tofu and continue cooking until tofu is heated through.
• Serve on platter, garnished with cilantro and rice or noodles. We recommend Forbidden rice, though not exactly traditional, for its exotic nutty flavor and psychedelic color that beautifully compliments the eggplant and peppers.

EGGPLANT AND TOFU STACK

Steps:

• Using a fork, poke holes in eggplant and rub with 1/2 tsp oil. Season with salt and pepper. Roast in oven at 350°F until eggplant collapses (40 minutes to an hour). Remove and cool; scrape out insides and discard skin. Heat 1 tbsp oil in a 10" sauté pan on low heat. Add onion, red pepper, shallots, and garlic; cover and sauté until tender. Add eggplant, season with salt and pepper and cook, uncovered, 45 minutes, stirring occasionally, until all liquid evaporates. Transfer to a bowl and cool. Add chives and parsley.
• Slice tofu lengthwise so each block is an inch thick. Cut the blocks into six 2-inch squares. Spread a 12-inch-wide piece of plastic wrap on the counter. Place 1 slice tofu on the plastic wrap. Season with salt and pepper and spread about 1/4 eggplant mixture across the top. Add another layer of tofu, season it and repeat until you have 2 layers of eggplant and 3 layers of tofu. Cover stack with plastic wrap. Repeat to make second stack. Place both stacks on a plate, chill 2 hours, remove and unwrap. Place flour in a medium-sized bowl. Beat eggs in another medium-sized bowl. Dip each stack in flour, then egg, then flour again, coating all sides each time. Heat remaining 2 tsp oil (or more if necessary) in a pan on medium-high heat. Sauté stacks on all sides (2 or 3 minutes per side) until golden brown. Serve immediately.