Eggplant and Tofu in Plum Sauce

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Eggplant and Tofu in Plum Sauce

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup water -- divided

1/3 cup plum sauce

3 tablespoons mirin or dry sherry

3 tablespoons honey

2 tablespoons soy sauce

1/4 teaspoon five-spice powder

6 firm tofu cakes

1/3 cup cornstarch

oil for deep frying

3 tablespoons vegetable oil

1 tablespoon minced fresh ginger

3 cloves garlic -- minced

1/4 teaspoon red pepper flakes

4 cups cubed eggplant

2 cups cubed red bell peppers

1/2 cup sliced scallions -- 1-inch pieces; white and green parts

1/2 cup cashew halves -- or chopped

 

In a small bowl, stir together 1/4 cup of the water, plum sauce, mirin, honey,

soy sauce, and five-spice powder; set aside.

 

Cut each of the tofu cakes into 4 pieces. Dredge each in cornstarch to coat

lightly.

 

Pour 2 inches of oil into a 3-quart pot and heat until 375F, or until the oil

bubbles when a few sprinkles of cornstarch are tossed into the pot. Add the

tofu, a few pieces at a time, and fry until crispy (they will not brown); drain

and set aside.

 

In a wok or very large skillet, heat 3 tablespoons oil over high heat. Add the

ginger, garlic, and pepper flakes; cook for 30 seconds. Add the eggplant, bell

peppers, and scallions; cook, stirring, until oil is absorbed, about 2 minutes.

Add the remaining 1/4 cup water and continue stir-frying until the vegetables

are tender-crisp, about 3 minutes.

 

Add the tofu, sauce, and cashews; stir-fry until tofu is heated through and

sauce is thickened, about 2 minutes longer.

 

Variation: Instead of frying the tofu, stir 2 teaspoons cornstarch into the

sauce mixture and just stir in the uncooked tofu when you would add the fried.

 

Description:

" This is a sweet and rich dish. "

Yield:

" 10 cups "

 

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Per Serving (excluding unknown items): 218 Calories; 10g Fat (42.1% calories

from fat); 1g Protein; 31g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

606mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 2 Fat; 1

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0