BAKED TOFU SZECHUAN STYLE
Provided by Food Network
Time 30m
Yield 3 servings
Number Of Ingredients 8
Steps:
- In a medium size bowl combine the marinade ingredients. Gently stir in the tofu and coat well. Let marinate for 30 minutes, or up to 8 hours. Cover and chill if longer than 30 minutes.
- Preheat the oven to 450 degrees. Pour the tofu and its marinade into a shallow baking dish in one layer. Bake for 15 minutes, tossing once with a spatula.
- Combine the sauce ingredients and pour over the tofu. Toss to coat evenly. Return to the oven and bake 10 more minutes, or until golden brown. Let sit 10 minutes before serving; it should be served warm, not piping hot.
EGGPLANT AND TOFU CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl.
- Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes. Add the garlic-ginger paste and cook, stirring, 2 more minutes. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Serve with rice, if desired.
Nutrition Facts : Calories 435, Fat 38 grams, SaturatedFat 21 grams, Sodium 91 milligrams, Carbohydrate 17 grams, Fiber 7 grams, Protein 14 grams
SZECHUAN-STYLE TOFU WITH EGGPLANT
Steps:
- Heat the olive and sesame oils in a stir-fry pan. Add the onion and garlic and sauté over medium-low heat until golden.
- Meanwhile, cut the Japanese eggplants into 1/4-inch-thick slices. If using regular eggplant, quarter it lengthwise, then cut into 1/4-inch-thick slices.
- Cut the tofu into 6 slabs crosswise. Blot well with paper towels, then cut into narrow strips.
- Add the eggplant and tofu to the pan, followed by the wine, hoisin sauce, ginger, and 1/4 cup water. Cook, covered, over medium heat for 5 minutes, or until the eggplant is nearly tender. Lift the lid once or twice during that time to stir. Cook, uncovered, for 5 minutes longer, or until the liquid has been completely reduced.
- Add the bok choy and stir-fry, uncovered, for just a minute or two, until warmed. Season to taste with soy sauce and chile oil. Serve at once.
- menu suggestions
- It's nice to serve this hearty dish over cooked quick grains (like whole-wheat couscous or quinoa) or Asian noodles. Or, if you have the time, cook some brown rice-that's how I like it best. Since this isn't a colorful dish, you'll need something to liven up the plate. Broccoli with Pine Nuts or Almonds (page 204) or Stir-Fried Baby Carrots (page 206) would be a good choice. A few cherry or grape tomatoes or pickled beets add interest to the plate as well.
- If you'd prefer something raw and crunchy to go with this, choose Bok Choy, Red Cabbage, and Carrot Salad (page 176), Fruitful Red Slaw (page 177), or Mixed Greens with Sprouts, Apple, and Daikon (page 179). A bed of noodles or grain would be welcome with this menu, too.
- nutrition information
- Calories: 155
- Total Fat: 8g
- Protein: 9g
- Carbohydrates: 13g
- Fiber: 2g
- Sodium: 270mg
SZECHWAN EGGPLANT STIR-FRY
Steps:
- Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
- Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
- After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.
SZECHUAN-STYLE EGGPLANT
The food processor makes for easy prep in this version of Szechuan-style eggplant. Originally from a September 1983 issue of Bon Apetit.
Provided by Leslie in Texas
Categories Szechuan
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Toss eggplant in colander with salt; let stand 30 minutes.
- Rinse off salt and pat eggplant dry with paper towels; set aside.
- Place green onion in work bowl of food processor with steel knife.
- With machine running, drop ginger and garlic through feed tube and mince finely.
- Combine peanut oil, 1 tablespoon sesame oil and dried red pepper flakes in wok or heavy 12 inch skillet over high heat and cook until pepper flakes turn black.
- Add green onion mixture and stir fry until fragrant, about 1 minute.
- Add eggplant and toss to coat with oil.
- Reduce heat to medium, cover and cook until eggplant softens, shaking wok occasionally to prevent sticking, 8 minutes.
- Meanwhile, blend Sherry, vinegar, sugar, soy sauce and chili paste in work bowl 3 seconds.
- Add Sherry mixture to wok and stir 2 minutes.
- Dissolve cornstarch in 1 teaspoon sesame oil and add to wok.
- Stir until sauce is glossy, about 15 more seconds.
- Serve immediately.
SZECHUAN SPICY EGGPLANT
Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.
Provided by ANGWEN
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
- Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
- Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
- Serve over hot rice.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 61.6 g, Cholesterol 71.3 mg, Fat 12.6 g, Fiber 5.6 g, Protein 20 g, SaturatedFat 3.9 g, Sodium 1078.8 mg, Sugar 7.5 g
More about "szechuan style tofu with eggplant recipes"
EGGPLANT TOFU: PLANT-BASED SZECHUAN EGGPLANT TOFU RECIPE
From tofubud.com
4/5 (6)Total Time 30 minsServings 4
- Remove your extra-firm tofu from the package and press in a tofu press for a minimum of 15 mins. Remove the tofu block from the press and cut into 1-inch cubes.
- Add the cubed tofu to the skillet in a single layer. Let the tofu stir fry until it's browned on each side – about 3 mins per side. Remove the stir-fried tofu from the skillet, transfer to a plate, and set aside.
- In a small-sized mixing bowl, whisk together the vegetable broth, soy sauce or tamari, brown sugar, rice vinegar, chili paste, and cornstarch until combined thoroughly, then set aside.
SZECHUAN EGGPLANT WITH TOFU - CONNOISSEURUS VEG
From connoisseurusveg.com
4.8/5 (16)Total Time 30 minsCategory EntreeCalories 215 per serving
SZECHUAN TOFU AND VEGGIES | FEASTING AT HOME
From feastingathome.com
CHINESE EGGPLANT WITH SPICY SZECHUAN SAUCE | FEASTING …
From feastingathome.com
EGGPLANT WITH TOFU - HOW TO PREPARE IT AT HOME …
From tasteasianfood.com
5/5 (3)Calories 228 per servingCategory Vegetarian
SZECHUAN CHICKEN - JO COOKS
From jocooks.com
STIR-FRIED TOFU WITH GINGER RECIPE - NYT COOKING
From cooking.nytimes.com
GREEN CURRY WITH TOFU, EGGPLANT AND RICE CAKES RECIPE
From today.com
CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU | PUNCHFORK
From punchfork.com
SICHUAN (SZECHUAN) EGGPLANT IN GARLIC SAUCE RECIPE - THE SPRUCE …
From thespruceeats.com
HOW TO COOK EGGPLANTS AND TOFU DISHES | EASY ASIAN RECIPES
From tasteasianfood.com
SPICY SZECHUAN TOFU (VEGAN) – MY PLANTIFUL COOKING
From myplantifulcooking.com
SZECHUAN EGGPLANT WITH SILKEN TOFU - TO ALL THE MEALS I'VE …
From toallthemeals.com
SZECHUAN TOFU WITH VEGETABLES - MY QUIET KITCHEN
From myquietkitchen.com
BLACK PEPPER TOFU WITH EGGPLANT RECIPE | GOOD FOOD
From goodfood.com.au
PANDA EXPRESS EGGPLANT TOFU COPYCAT RECIPE - SAVOR THE …
From savortheflavour.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love