You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith
weizenwind
vegancooking

Asian-style eggplant and long beans with tofu




The base:
2 medium Chinese eggplants, cut in large bites
1 bunch Chinese long beans, trimmed and cut in 2" pieces
1/2 lb. extra-firm tofu, pressed, drained, and cubed
oil for frying (I used coconut to handle high temps)

The sauce (probably the best one I've made to date--I think it's the hint of 5-spice that does it, even though I don't like 5-spice that much):
3 medium cloves garlic, minced
1 Tbsp. oil
3 Tbsp. soy sauce (I used tamari)
2 Tbsp. rice vinegar
2 Tbsp. mirin
1-1/2 tsp. pureed ginger
generous pinch 5-spice powder
pinch cayenne flakes
1/3 cup water
heaping Tbsp. cornstarch mixed with a little cold water

I fried the tofu in a small skillet while sauteing the eggplant and beans in a larger one. When the tofu was browned i removed it to a bowl and used the small skillet for the sauce: saute the garlic for a minute or so, add the soy sauce, vinegar, mirin, and spices along with the water and bring back to a simmer. When the vegetables are ready to go pour the sauce over them and add the cornstarch slurry, stirring until it thickens.

With rice, this made three servings as pictured, or it would feed two very hungry people.
Tags: beans-green, ethnic food-chinese-stir fry, vegetables-eggplant/aubergine
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