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Excellent!! Have you cooked this recipe? My boyfriend loved it too :). Today it’s eggplant and scallions, also harvested from my own crops. Luckily I was only serving just the 2 of us tonight, so it worked out. Delish! Glad you liked it, and Happy Birthday!! I posted my “attempt” on my instagram account. 10 out of 10 will make again. I’ve never tested that and you can never say for sure with any particular recipe, but I think with this one you’d probably be okay to freeze it. Rice vinegar can be used in its place. Some comments may be held for manual review. Add the mushroom and seasoning until the gravy becomes thick. Haha nice! ENJOY. Gently flip and cook another 5 minutes, until browned on opposite side and tender. While eggplant is cooking, make the sauce. :), This Szechuan recipe is simple to prepare and the flavors are wonderful! (And OMG their pepper and mushroom selections…WOW!) https://www.thekitchn.com/recipe-vegan-stir-fried-garlic-tofu-and-eggplant-228380 Immediately add the scallions/green onions, eggplant, tofu, and 1/2 cup water. Berkeley Bowl is just about 3 miles from me – an easy bike ride – and their produce section is phenomenal! Toss gently and cook on high for 5 minutes or till the eggplant has softened but is not mushy. sliced into thin strips (no thicker than 1/2 inch). ;) Thanks Ginnie! Can’t wait to make this – thanks for sharing! Thanks Emma! Might just have to pick some up. I love eggplant! BEYOND FABULOUS! Yay! Yum! Will definitely make again. Perfect! Add oil and whole garlic cloves. So glad you liked this! I chose this to be my birthday meal and it didn’t let me down!! I love creating vegan recipes with bold flavors! I tweaked a few things … added a bag of mixed veg from the produce section as well as some ginger and a pinch of 5 spice powder…. Combine vinegar, wine, and cornstarch and stir with fork until cornstarch is dissolved. Add garlic and sauté for 1 minute. Thanks, and I look forward to other recipes using garden produce because I have a lot of it coming in. I’ve pinned it to my list of recipes to make — thanks! The only thing I would change is the number of servings this makes. Add 1 teaspoon salt, mix well. Preserved mustard root can be found in the canned or jarred section of an Asian supermarket, sometimes labeled preserved or pickled Sichuan vegetable (check the ingredients label for mustard root). I haven’t had it in forever. Add sliced garlic, scallion whites, and preserved mustard root. also increased the sauce since I added the veg. His first book, Thanks! I will definitely make again. Cook, stirring and tossing constantly until fragrant and just beginning to brown, about 1 minute. Sign up for email updates and receive a free copy of my veggie burger e-book! Subscribe for email updates and receive a free copy of my veggie burger e-book! I don’t think an abundance of it would ever be a problem for me lol. Place eggplant in a large bamboo steamer and set over a wok filled with 2 inches of water. I used the globe eggplant, since thats what I had on hand and it turned out delicious. Cut the square tofu in half, deep fry in oil for 5 minutes or until golden brown. Hi, I'm Alissa! It was every bit as good or better than take out. Post whatever you want, just keep it seriously about eats, seriously. I hope it works. I’ve done pretty well with using up all my eggplant since this post, and I still have a few more to harvest. I’m a new (9 mos) vegan and it is such a help! Wipe out wok and dry carefully. SO EXCEPTIONAL I shared with my friend who is Vegan. You can add a dash more oil if the skillet begins to dry out. Whisk broth, soy sauce, brown sugar, vinegar, chili paste and cornstarch together in small bowl. Add tofu to skillet in a single layer. I haven’t had eggplant in forever! This was really, really delicious! Was skeptical about slicing the eggplant in long strips…. Large wok plus bamboo steamer insert (or microwave, see note). Coat large skillet with oil or cooking spray and place over medium-high heat. Do you think I could make it up (without the tofu), freeze it in recipe-sized portions, and then later prepare the tofu and add the thawed eggplant dish and fresh scallions? Nutrition information does not include rice. Read more: Vegan: Braised Eggplant with Tofu in Garlic Sauce. The result was definitely not as pretty as in the photos but tastes great! Serve with rice and top with scallions. This recipe is fab! Saute the onion and garlic with vegetable oil until they become fragrant. Set aside. Set … We reserve the right to delete off-topic or inflammatory comments. Hoping to finally get on instagram by the end of the year. I’m so glad you enjoyed it! Yay! Globe eggplants are what I planted in my garden this year, simply because I can work them into all kinds of recipes. Remove from skillet, transfer to a plate and set aside. Hi there. Drain and cut firm tofu into cubes or triangle. All products linked here have been independently selected by our editors. I hope you enjoy it!! Braised Eggplant with Garlic Sauce is a classic Sichuan dish that combines soft simmered eggplant, fermented soy beans, and a sweet, garlicky sauce. I'd love to connect with you on Facebook, Instagram, or Pinterest. Filed Under: Entrees Tagged With: Asian, chinese, eggplant, entrees, szechuan, vegan, vegetarian. If you have an account , I would be more than happy to tag you :), Yay!!! Recipe was straight forward and results excellent. I added some thinly sliced red bell pepper as well. I used thick chilli sauce instead of paste and brown onion instead of scallions but otherwise used all the ingredients as suggested. Thank you for this and many of your delicious recipes. I’ve had a similar problem – in my case it’s an overabundance of eggplant from my garden this year. Repeat with the remaining eggpl… To cook, line a large microwave-proof plate with paper towels. Add the minced meat and stir-fry until it is cooked. But then as I was getting this post together and looking at the posts I’ve got planned out for the next few weeks, I realized that most of them feature something that came out of my garden, or a friend’s garden, or the farmers market…you get the drift. Thanks so much for the pin. Add a rating: Comments can take a minute to appear—please be patient! I go to work tomorrow! Add eggplant strips in a single layer. Your roasted eggplant sounds awesome, and so easy. Gotta love that combo :) I hope you enjoy it!! of eggplants from my farmers’ market. Other than that, perfect and simple! Martha, Hi Martha! Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Awesome! Some HTML is OK: link, strong, em. Traditionally, however, this dish would be made with Chinese eggplants, which are a bit more tender than globes and other more common varieties. I’m so glad you enjoyed it! Add more water if the dish is too dry. Whisk broth, soy sauce, brown sugar, vinegar, chili paste and cornstarch together in small bowl. I put the eggplant in the oven but not as long as the tofu, so then I cooked it quite a while in wok, allowing it to dry out a bit. I’m guessing lots of you have an overabundance of fresh peppers, tomatoes, zucchini, eggplant and the like in your kitchens. I'm a former attorney turned professional food blogger. Thanks Vanessa! Sounds delicious and I bet it tastes amazing with all those flavoursome ingredients. Place a pot lid on top to keep the eggplant under water for 15 minutes. I don’t have an instagram account…I’m so bad with social media! We found the tofu tasted rather bland, however, so next time I plan to make a bit more sauce in which to marinate the tofu for at least 30 minutes prior to sauteeing it. Cook until browned on each side - about 3 minutes per side. This melt-in-your-mouth Szechuan eggplant is pan fried, coated in a garlicky sweet-spicy sauce and served with crispy tofu over a bed of rice. Required fields are marked *, Copyright © 2013-2020 Tofu Press LLC and Alissa Saenz. :). Press tofu pieces between cloth kitchen towel and … Heat over medium heat stirring and turning garlic cloves occasionally until light golden brown and fragrant, about 5 minutes. I think red onions would be a delicious addition! Roast at 350 for about 15 minutes. Discard whole cloves then increase heat to high and heat oil until smoking. Bring to a boil, reduce to a simmer, and cook, folding and stirring occasionally until thick and glossy, about 5 minutes longer. Thanks Ann! Add soy sauce, brown sugar, chili paste, and sesame oil. Thanks for creating and sharing this recipe!! If you’re like me, you planted the ever-popular purple globe eggplants. I happened to have all the ingredients which made it all the better. It was delicious and I will be making it again. It was so good and very easy to make. This looks super delicious and just might get my husband to eat eggplant:). Set aside. If you do, I’d love to hear how it works out :), I made this recipe and it was sooooo yummy! We had one pound of “fairytale eggplant” (small with purple and white skin). Tried this recipe last night! just DO IT … love the texture with everything else, esp if you add the extra vegetable. I scored some Dominican eggplants from the grocery store recently and wanted to try a new recipe. Thank you for offering though, and thanks so much for commenting to let me know how it worked out – that always makes me smile. All the dish needed to look like it came from a restaurant was the takeout container–tasted professional. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Yay!! Hope that makes sense. I think I just realized what my theme is for VeganMofo. Thank you, Your email address will not be published. Tofu fried rice sounds perfect :). I love szechuan eggplant and just received a lot (!) I loved the sauce, and I added broccoli to the eggplant stir fry. Eggplant + rice + szechuan = sold. Bring to a boil over high heat, reduce to a simmer, cover steamer, and cook until eggplant is completely tender, about 10 minutes. Divide among plates or bowls. (I’m thinking some julienned carrots and maybe some sliced radishes for a garnish?). … The one addition I may include next time are slices of red onions. I’m so glad you enjoyed it! 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