Monday, 22 August 2011

Silken Tofu, eggplant, coriander and sprouts

I never used to be a fan of tofu. I then had it at a Japanese restaurant and loved it so now we have it at home about once a week. I like the texture and the subtle flavour and how it carries flavour well.
You could also garnish this dish with chopped roasted peanuts and fresh chilli and add some Bok Choy too.

Silken Tofu, eggplant, coriander and sprouts

2 blocks silken tofu
45ml light soy
1 clove garlic , finely sliced
4cm knob fresh ginger, juilienned

1/2 head broccoli, cut into smallish segments
1 red onion, finely sliced
1 small eggplant, 1cm slices
A few drops sesame oil
2 handfuls mung bean sprouts

1/4 cup dressing - see recipe below
1 tsp sweet chilli sauce                      
1/2 tsp chilli oil

Firstly cut the tofu blocks into quarters and marinade in the soy and half the ginger and half the garlic.
Make the dressing. Reserve all but 1/4 cup and mix with the chilli sauce and chilli oil.
Heat some oil in a pan and fry the eggplant until brown, sprinkle a few drops of sesame oil on each piece and the some of the dressing. Remove from pan and set aside..

Heat a little oil in a pan and add the remaining garlic, ginger and the red onion. Add the broccoli and stir fry for a minute. Add the marinaded tofu, saving the liquid and brown gently in the pan. When brown place on top of the broccoli, add the marinading liquid and put on a lid and steam for a few minutes until the tofu has warmed through and the broccoli is cooked but still has crunch.

Place the warm eggplant on the plate and top with the tofu and broccoli mix, garnish with the sprouts, coriander and spoon over the dressing. Serve with steamed rice.

50ml Fish sauce
60g Sugar
100ml Boiling water
100ml White vinegar

Mix together. Keeps in sealed container for up to 2 months.

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