Sweet and Sour Tofu with Eggplants
Asian-Inspired RecipesBudget RecipesChinese CuisineEggplantLunar New YearMain DishesSoy and Co.TofuVegetablesVegetarianWeekday Recipes
Ингредиенты
- 454 g (1 lb) firm tofu, cut into 1/4-inch-thick (0.5 cm) slices
- 1/4 cup (60 ml) mirin
- 2 tbsp (30ml) fish sauce (nuoc mam)
- 2 tbsp (30 ml) lime juice
- 2 tsp (10 ml) sambal oelek
- 3 purple Chinese eggplants, cut into 1/2-inch-thick (1 cm) slices
- OR 2 to 3 Italian eggplants (depending on their size), cut into wedges
- 1/2 cup (125 ml) canola oil
- 1 red onion, thinly sliced
- 1/2 lb (225 g) rice vermicelli, cooked (see note)
- 1/4 cup (60 ml) roasted cashews, crushed
- Thai basil or cilantro leaves, to taste
Инструкция
- In a large sealable freezer bag, place the tofu in a single layer. Freeze for at least 2 hours or until the tofu is completely frozen.
- In a bowl, combine the mirin, fish sauce, lime juice, and sambal oelek.
- Thaw the tofu completely before using. Blot dry with paper towel. Place back in the freezer bag and add half of the marinade. Let marinate for 30 minutes.
