Tofu and Eggplant

This recipe elegantly combines soft tofu and gently-cooked eggplant to make a delicious meal.  

MAKES: 2 Main meal servings

1 Tub 250g Earth Source Foods Soft Tofu
3 Chinese eggplants, slice longways in quarters OR 1 large eggplant, sliced into 8 radial pieces. Keep skin on both.
1 or 2 Small chillies (to taste), chopped finely
1/4 Red capsicum, chopped into small cubes
2 Spring onions, chopped finely
2 Cloves garlic, chopped finely
1 Tablespoon ginger, chopped finely
3 Tablespoons vegetable oil
Salt to taste

2 Tablespoons white miso
3/4 Tablespoon tamari sauce
1 Tablespoon balsamic vinegar
1 Tablespoon dry sherry or cooking wine
1 1/2 Teaspoons sugar
2 Teaspoons cornflour
2 Tablespoons water

Add the sauce ingredients to a bowl, mix well and set aside.

Slice the tofu crossways into 8 slices and pat dry with a paper towel. Place 2 tablespoons of oil in pan. When hot, fry the tofu until a little colour appears. Turn gently. Place aside when done.

Add the rest of the oil and fry the eggplant, gently turning.
Once cooked, set aside.

In the pan (add more oil if needed), fry the capsicum, garlic, chilli, and spring onion. Once cooked, place the eggplant in pan and pour in the sauce. Gently stir until heated. Add the tofu and gently stir through.

Serve with rice or rice noodles.


Tofu & Eggplant