Eggplant Tofu
Panda Express Eggplant Tofu
1 pound eggplant; peeled and sliced into strips 2-inches long,
1-inch wide, and 1/4-inch thick
1 16 ounce block firm tofu
2 tablespoons vegetable oil
1/4 cup red bell peppers, diced
1 teaspoon garlic, crushed or pressed
1 teaspoon ginger, grated
1 tablespoon green onion, chopped -optional
1 tablespoon chili paste
2 tablespoons rice wine or dry sherry (Shao Hsing if possible)
2 tablespoons soy sauce*
1/2 cup chicken broth
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon cornstarch, mixed with
2 tablespoons water
Drain and cut firm tofu into cubes or triangle. Press tofu pieces between cloth kitchen towel and press out any water. Add tofu to wok or seasoned cast iron skillet and cook over medium-low heat. Press the tofu with a spatula to help remove the water. When the tofu is firm and golden flip it over and cook on the other side, pressing the liquid out, until golden.
In a medium bowl mix together the chili paste, wine, soy sauce, chicken broth, sugar and vinegar.
Add the dry cooked tofu to the marinade in bowl. Let sit 20-30 minutes.
Slice eggplant diagonally, keeping at 1-inch thickness. Set aside.
Heat oil in wok until hot. Add eggplant and deep fry until brown. Add peppers and stir fry until cooked. Add garlic and ginger, saute approximately 1 minute, be careful not to brown the garlic. Remove all the vegetables from wok and drain. Set aside.
Drain marinade off tofu into the wok. Bring to a boil. Slowly stir in cornstarch to thicken. Add tofu, eggplant, peppers and green onions (if using). Mix gently to coat with thickened sauce.
*Note on soy sauce. John was kind enough to try this recipe and let me know he thought it had too much soy sauce. Try adding 2 Tablespoons and if more is needed add a bit more to your personal taste. Thanks John.
This is an original Meemo's Kitchen recipe; please include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.
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