Spicy Tofu With Eggplant And Mushrooms Recipe
Spicy tofu recipe with eggplants and mushrooms has a delicious and flavorful blend of flavors. Cooked with vegtable stock with rice wine, hoisin sauce, soy sauce, cornstarch with gibger root and onions, the eggplants and mushrooms are skillet cooked and served with a sprinkling of cilantro as a mainc ourse dish.
Ingredients
2 cups homemade vegetable stock or water 500 ml
2 tbsp soy sauce 25 mL
2 tbsp rice wine 25 mL
1 tbsp hoisin sauce 15 mL
1 tbsp cornstarch 15 mL
1 tbsp water 15 mL
1/2 tsp sesame oil 2 mL
To Cook:
2 tsp vegetable oil 10 mL
3 cloves garlic, finely chopped 3
1 tbsp chopped fresh ginger root 15 mL
4 green onions, chopped 4
1 tsp hot chili paste 5 mL
1 lb eggplant (4 small), diced 500 g
1/4 lb fresh shiitake mushrooms, stems removed, chopped 125 g
1/2 lb tofu, diced 250 g
2 tbsp chopped fresh cilantro or parsley 25 mL
4 cups steamed rice 1L
Directions
Combine stock, soy sauce, rice wine and hoisin sauce.
In small bowl, prepare thickening mixture by combining cornstarch, water and sesame oil.
Stir until smooth.
Heat vegetable oil in non-stick wok or large, deep skillet on medium-high heat.
Add garlic, ginger, green onions and chili paste.
Cook for about 30 seconds, or until fragrant.
Add eggplant and mushrooms to wok.
Cook for a few minutes.
Rinse tofu and pat dry.
Add tofu and sauce mixture to wok.
Bring to boil and simmer, uncovered, for 20 minutes.
Stir up thickening mixture and add to wok.
Bring to boil to thicken.
Sprinkle with cilantro and serve over rice.
In small bowl, prepare thickening mixture by combining cornstarch, water and sesame oil.
Stir until smooth.
Heat vegetable oil in non-stick wok or large, deep skillet on medium-high heat.
Add garlic, ginger, green onions and chili paste.
Cook for about 30 seconds, or until fragrant.
Add eggplant and mushrooms to wok.
Cook for a few minutes.
Rinse tofu and pat dry.
Add tofu and sauce mixture to wok.
Bring to boil and simmer, uncovered, for 20 minutes.
Stir up thickening mixture and add to wok.
Bring to boil to thicken.
Sprinkle with cilantro and serve over rice.
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