Spicy Roasted Eggplant with Tofu

Vegetarian Recipe: Roasted Eggplant with Tofu from Japan and Thailand

Region / culture: Japan, Thailand | Servings: 4 |

Vegetarian diet

Introduction

Spicy Roasted Eggplant with Tofu is a flavorful and aromatic dish that combines the earthy taste of eggplant with the creamy texture of tofu. This dish is perfect for those who enjoy a bit of heat in their meals, as it is infused with spicy chilies and fresh herbs.

History

This recipe is inspired by traditional Thai cuisine, which is known for its bold flavors and use of fresh ingredients. Eggplant and tofu are commonly used in Thai cooking, and this dish is a delicious example of how these ingredients can be combined to create a satisfying and nutritious meal.

Ingredients

4 cilantro roots or 0.33 cup chopped cilantro stems
2 large shallots, chopped
1 tbsp brown sugar or palm sugar
4 large cloves garlic, crushed
2 tbsp fresh lime juice
1 to 2 small fresh red or green chiles, like Thai bird chilies, chopped, or to taste
0.13 tsp salt
4 medium Asian or japanese eggplants
1 tbsp vegetable oil
8 oz (227 g) firm tofu, cut into small cubes
0.25 cup coarsely chopped fresh thai basil leaves, plus extra for garnish

How to prepare

Place cilantro, shallots, brown sugar, garlic, lime juice, chiles, and salt in a food processor or blender. Blend until a smooth paste is formed.
Preheat a wok or medium-sized skillet over high heat.
Add whole eggplants to the heated wok and cook until the skins begin to char. Turn the eggplants with tongs to blacken them on all sides.
Remove the eggplants from heat, let them cool, and then slice them diagonally into 1-inch thick slices.
Heat oil in the same pan or wok over high heat.
Add the cilantro paste and cook, stirring constantly, for 2 to 3 minutes or until fragrant.
Add the sliced eggplant and stir-fry for an additional 3 minutes, or until the eggplant is just tender.
Stir in tofu and basil leaves. Serve the dish garnished with whole fresh basil leaves.

Variations

Add diced bell peppers or zucchini for extra vegetables.
Use tempeh or seitan instead of tofu for a different protein source.
Garnish with chopped peanuts or cashews for added crunch.

Cooking Tips & Tricks

Make sure to char the eggplant skins before slicing them, as this will add a smoky flavor to the dish.

- Adjust the amount of chilies to suit your taste preferences – if you prefer a milder dish, use fewer chilies.

- Be sure to stir-fry the tofu gently to prevent it from breaking apart.

Serving Suggestions

This dish can be served on its own as a main course, or paired with steamed rice or noodles for a more substantial meal. It can also be served with a side of stir-fried vegetables or a fresh salad.

Cooking Techniques

Char the eggplant skins before slicing them to add a smoky flavor to the dish.

- Stir-fry the tofu gently to prevent it from breaking apart.

- Blend the cilantro paste until smooth for a more uniform texture.

Ingredient Substitutions

Use regular basil or mint if Thai basil is not available.

- Substitute honey or maple syrup for palm sugar.

- Use any type of eggplant if Asian or Japanese eggplants are not available.

Make Ahead Tips

This dish can be prepared in advance and stored in the refrigerator for up to 2 days. Simply reheat it in a skillet or microwave before serving.

Presentation Ideas

Garnish the dish with fresh basil leaves and a sprinkle of chopped peanuts for a colorful and appetizing presentation. Serve it in individual bowls or on a platter for a family-style meal.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. It also goes well with a light beer or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the dish in a skillet or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Spicy Roasted Eggplant with Tofu contains approximately 250 calories. This makes it a satisfying and nutritious meal option for those looking to maintain a healthy weight.

Carbohydrates

This dish is a good source of carbohydrates, with each serving containing approximately 20 grams of carbs. The eggplant and tofu provide complex carbohydrates that will keep you feeling full and satisfied.

Fats

Spicy Roasted Eggplant with Tofu is a low-fat dish, with each serving containing only 8 grams of fat. The vegetable oil used for cooking adds a small amount of healthy fats to the dish.

Proteins

This dish is a good source of protein, with each serving containing approximately 12 grams. The tofu provides a complete source of protein, making this dish a great option for vegetarians and vegans.

Vitamins and minerals

Spicy Roasted Eggplant with Tofu is rich in vitamins and minerals, including vitamin C, vitamin K, and potassium. The fresh herbs and vegetables used in this dish provide a wide range of essential nutrients.

Alergens

This dish contains soy (tofu) and may not be suitable for those with soy allergies. It is also gluten-free and dairy-free, making it a great option for those with dietary restrictions.

Summary

Overall, Spicy Roasted Eggplant with Tofu is a nutritious and balanced meal option that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a flavorful and satisfying dish that is perfect for a healthy and delicious meal.

Summary

Spicy Roasted Eggplant with Tofu is a delicious and nutritious dish that is perfect for those looking for a flavorful and satisfying meal. With a good balance of carbohydrates, fats, proteins, vitamins, and minerals, this dish is a great option for a healthy and delicious meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a warm summer day, and I was visiting my friend Maria, who lived in a quaint little village in the countryside. Maria was known for her delicious home-cooked meals, and that day, she had prepared a dish that I had never seen before - Spicy Roasted Eggplant with Tofu.

As soon as I took my first bite, I knew I had to learn how to make it. The flavors were so complex and satisfying, with just the right amount of spice and a perfectly roasted texture. Maria noticed my enthusiasm and offered to teach me her recipe.

She explained that she had learned how to make this dish from her grandmother, who had passed it down through the generations. The secret, she said, was in the seasoning and the roasting technique. I watched closely as Maria prepared the ingredients and cooked the dish, taking note of every step and every spice she added.

After that day, I couldn't stop thinking about the Spicy Roasted Eggplant with Tofu. I made it my mission to perfect the recipe and make it my own. I experimented with different seasonings and cooking times, adding my own twist to the dish.

Over the years, I perfected the recipe and it became a staple in my own kitchen. I would make it for family gatherings, potlucks, and dinner parties, always receiving compliments and requests for the recipe. I was proud to have mastered a dish that had captivated me from the very first bite.

As I continued to make the Spicy Roasted Eggplant with Tofu, I began to share it with my friends and neighbors. They too fell in love with the flavors and textures of the dish, and soon it became a favorite in our community.

One day, I was invited to participate in a cooking competition at a local festival. I knew immediately that I would enter my Spicy Roasted Eggplant with Tofu. I spent weeks perfecting my recipe, making sure every spice was just right and every eggplant was perfectly roasted.

The day of the competition arrived, and I nervously presented my dish to the judges. As they took their first bite, I held my breath, waiting for their reaction. To my delight, they all smiled and nodded in approval.

I had won the competition, and my Spicy Roasted Eggplant with Tofu was declared the best dish of the day. I was overjoyed and proud to have shared my love for cooking with others.

From that day on, my Spicy Roasted Eggplant with Tofu became famous in our village. People would come from far and wide to taste my dish, and I was always happy to share the recipe with anyone who asked.

As I grew older, I continued to cook the Spicy Roasted Eggplant with Tofu for my family and friends. It became a beloved tradition, a dish that brought us all together and reminded us of the joy of sharing a meal with loved ones.

I may have learned the recipe from Maria, but over the years, I had made it my own. I had added my own touch, my own flair, and my own love to the dish. And that, I believe, is what makes it truly special.

So whenever I cook the Spicy Roasted Eggplant with Tofu, I think of Maria and her grandmother, and I am grateful for the gift of their recipe. It has brought me joy, satisfaction, and a sense of accomplishment that I will always cherish.

And as I pass down the recipe to the next generation, I know that the tradition will continue, and the flavors of the Spicy Roasted Eggplant with Tofu will live on for years to come.