Spicy Eggplant With Crispy Tofu In Plum Sauce
This delicious recipe has the right balance of spicy chili, to sweetness to saltiness. This is a quick and easy dish to prepare. You can use any variety of eggplant, but using the long purple Japanese eggplant gives better results. If you are an eggplant lover, this recipe is a must. This recipe serves three to four people as a main course or can be served as a side dish.
Equipment
- Large heavy based pot for frying or deep fryer
- Wok or medium sauté pan
Ingredients
- 7 oz firm tofu cut into cubes and fried until crispy
- 1 large Chinese eggplant cut into 1.5 – 2″ pieces
- 1-2 tsp garlic
- 1-2 tsp green onions chopped
- 1/4 cup red bell pepper chopped
- 1/4 cup yellow bell pepper chopped
- 1/4 cup green bell pepper chopped
- 1/4 medium yellow onion cut into large squares
- 2 green onions cut into 1″ pieces
- 4 dried red chilis
- 1-2 tsp sesame seeds
- 1-2 cups cooking oil not olive oil
Sauce
- 1.5 tbsp plum sauce
- 3/4 tsp honey
- 1 tsp light soy sauce
- 1.5 tbsp rice wine
- 1/2 tsp dark soy or vegetarian oyster sauce
- 2 tsp sesame oil
Instructions
- Heat deep fryer to 350°F
- Mix all the ingredients to make the plum and set aside.
- Rinse tofu and pat dry. Cut into 1 inch cubes.
- In the wok, over medium high heat add 2 tbsp of oil the tofu. Sauté on all side until golden brown and crispy. Remove from the wok and drain on absorbent paper and set aside.
- In the same wok over medium high heat add the dried chilies, sauté until they begin to change color and become a vibrant red. Add garlic and sauté until fragrant. Keep garlic moving in the wok to prevent it from burning.
- Add the premixed sauce to the wok and bring to a hard rolling boil. Then reduce heat to medium heat and simmer.
- Add yellow onions, bell peppers, tofu and cashew nuts to the simmering sauce.
- In the deep fryer, add the eggplant and cook for 1-2 minutes. Drain for 15 seconds in the frying basket and add directly into the sauce. Stir well and continue to simmer for 1 or 2 minutes only. Do not over cook.
- Finally, add green onions stir and remove from heat. Sprinkle with sesame seeds and serve.
Notes
Timing Is Everything
This recipe, like many of the vegetarian recipes that I prepare, moves very quickly. This is why it’s important to “mise en place.” The tofu takes approximately 15 minutes to cook. While it’s cooking, you can prep the vegetables and make the sauce. Once the tofu is golden brown and crispy, then you will deep fry the eggplant. While the eggplant is cooking, add all the other ingredients including the tofu to the sauce. Allow the eggplant to drain for 15 seconds, then add it to the simmering sauce for a couple of minutes and it’s done. If you’re having rice, you would wash and put the rice to cook first. Everything should be completed at the same time: 30 minutes.
Customizing Your Sauce
This plum sauce recipe is what I call a base sauce. It can be used to create many different dishes. The addition of different aromatics as you cook the sauce like ginger, lemongrass, star anise etc. allows you to tailor it the way you want it.
Plum sauce is available in most grocery stores here’s a link to purchase it on amazon
In a pinch, duck sauce can also be used as a substitute for plum sauce.
Nutrition
Serving: 4ServingsCalories: 615kcalCarbohydrates: 13gProtein: 6gFat: 61gSaturated Fat: 5gTrans Fat: 1gSodium: 142mgPotassium: 251mgFiber: 3gSugar: 5gVitamin A: 558IUVitamin C: 40mgCalcium: 84mgIron: 1mg
Tried this recipe?Let us know how it was!
