Allow to cook for 2 minutes to soften. Information is not currently available for this nutrient. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. … Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Heat wok on medium-high heat. Peel eggplant and cut diagonally into 1/4-inch thick slices. Cover with another paper towel and place a heavy pot on top. • Add the deep frying oil in a large skillet over high heat. Serve over brown rice. 1 tablespoon water, or as needed (Optional), 1 tablespoon Thai chili sauce, or more to taste, Back to Chinese Eggplant with Tofu and Thai Basil. https://vegetariangastronomy.com/thai-basil-eggplant-vegan-contains-gluten Simmer until slightly thickened, 2 to 3 minutes. This recipe is full of Thai flavor and so easy to make. Add basil and stir until wilted, about 1 minute. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. You can use 1 large purple eggplant in place of 6 Chinese eggplants, if preferred. Preparation. This Vegan Vietnamese Tofu and Eggplant (Cà Tím Xào Đậu Hũ) is a really easy recipe to put together. This Thai red curry with tofu is made with eggplant and bell peppers simmered in a spicy coconut milk base and topped with fresh basil leaves. Repeat the process with the tofu. Heat wok on medium-high heat. © 2020 Discovery or its subsidiaries and affiliates. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Most people won't think twice about serving basic cornbread when is on the table. You saved Chinese Eggplant with Tofu and Thai Basil to your. MIX fish sauce, brown sugar, lime juice and chili sauce in small bowl until well blended. Mix fish sauce, soy, water and brown sugar; set aside. Set aside. Mix fish sauce, soy, water and brown sugar; set aside. I promised a recipe using my red curry paste from earlier this week, and here it is! 1 Tablespoon (10 g) fresh red chili, minced (take out seeds if you don’t want it spicy) Add comma separated list of ingredients to include in recipe. Add 2tbsp oil, and eggplants. Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Transfer to a paper-towel-lined plate to drain. MAIN INGREDIENTS 5.5 oz coconut milk ¾ cup jasmine rice 1 eggplant 3 garlic cloves 1 shallot 1 red bell pepper 2 scallions 1 jalapeño 14 oz organic extra firm tofu 2 tbsp tamari 1 tbsp rice vinegar 4 tsp turbinado sugar 4 tbsp + 1 tsp vegetable oil* … Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Allow to sit until extra moisture has released into the paper towels, about 30 minutes. Food prep: Slice tofu into bite sized pieces, cut eggplant into bite sized pieces, dice onion & mince garlic. In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. After the oil is very hot, add … Place tofu on a paper towel-lined plate. this link is to an external site that may or may not meet accessibility guidelines. Nutrient information is not available for all ingredients. Chinese Eggplant with Tofu and Thai Basil Recipe | Allrecipes Add tofu, eggplant, brocoli, spice & enough peanut sauce to coat (this should all simmer for about five minutes). Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. 1 medium eggplant, peeled and cut into 3/4-inch cubes, 1 block extra-firm tofu, drained, pressed dry between paper towels and cut into 1-inch cubes, 1 tablespoon peanut oil, plus more for frying, 3 Thai bird chiles, minced, or as desired, Sign up for the Recipe of the Day Newsletter Privacy Policy, Traditional Szechuan-Style Hot and Sour Soup with Tofu Fritter. In a large skillet, add EVOO, garlic and onions. Allow to cook for 2 minutes to soften. Add comma separated list of ingredients to exclude from recipe. Add eggplant, cover, and cook until eggplant starts to soften, 5 to 7 minutes. 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