Another satisfying dish ! For people.who love the usual Asian sauteed dish once in a while. While i prefer oil-free cooking most of the time, this recipe is not oil-free. Eggplant is surface fried & that gives it some additional flavor to it. Good for 3 to 4 people. And pls, don’t forget that freshly steamed rice to be paired with this dish !
🌱 Ingredients :
▪︎ 8 to 10 pieces 1/2 inch thick rectangular shaped tofu wedges
▪︎ 1 medium eggplant, sliced into small rectangular wedges
▪︎ 1/2 green bell pepper, cut into strips
▪︎ 1/2 red bell pepper, cut into strips
▪︎ 1 medium shallot or red onion, chopped
▪︎ 4 to 6 garlic cloves, crushed
▪︎ 1 medium tomato, chopped
▪︎ 1 to 2 tbsp of tamari or light soy sauce
▪︎ Himalayan salt to taste
▪︎ pinch of ground black pepper
▪︎ 1 tbsp of oil for sauteeing
▪︎ oil spray for surface- frying the eggplant wedges or simply coat the pan with regular vegetable oil
🌱 Instructions :
▪︎ Drain tofu 30 mins prior or press gently with both hands to squeeze water out & bake tofu wedges for about 20 mins at 350 degrees. You can prepare the other ingreients while you bake your tofu. You can also air-fry or surface fry the tofu if you have no oven. Set aside.
▪︎ Surface fry both sides of eggplant wedges on low medium heat, until medium brown, using oil spray to coat the pan & keep the eggplant from sticking. You might want to cover it to cook it evenly. Set aside.
▪︎ Saute garlic, shallot and tomato with one minute gap in between on medium heat. Stir until tomatoes are quite soft. Avoid burning the garlic.
▪︎ Add in the eggplant, tofu and bell peppers, then saute for another few minutes while you add also the tamari or light soy saucea and the rest of seasoning including salt & ground black pepper.
▪︎ Serve and enjoy !