Sweet and Sour Tofu with Eggplants
Sweet and Sour Tofu with Eggplants
Ingredients
- 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
Instructions
- 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.
Sweet and Sour Tofu with Eggplants