Eggplant and Tofu in Spicy Garlic Sauce

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Eggplant and Tofu in Spicy Garlic Sauce

 

This Szechuan-style dish gets its heat from the chili sauce. Look for chili

sauce or garlic chili sauce that has red chilies as its primary ingredient.

Try to find the kind with the seeds intact, not the smoother type. Then

adjust the amount to your desired level of spiciness.

 

1 pound extra-firm tofu (not silken)

1 tbsp soy sauce (reduced sodium)

2 tbsp. water

1/2 tsp dark sesame oil

4 small eggplants, about 1-1/2 pounds total, peeled and sliced into strips

2-inches long, 1-inch wide, and 1/4-inch thick (or use one large eggplant)

1/3 cup water

6-8 garlic cloves, minced--about 2 tbsp.

1-inch peeled fresh ginger, grated

3/4 cup vegetable broth or water

1 tbsp vegetarian hoisin sauce

3 tbsp soy sauce (reduced sodium preferred)

3 tbsp seasoned rice vinegar

1/2 tbsp dark sesame oil

1/2 tbsp sugar or other sweetener

1/2 - 1 tsp hot chili sauce (available in Asian markets)

1 tbsp tomato paste

1 tomato, coarsely chopped

sprinkling of sesame seeds for garnish (optional)

 

Cut the tofu into 1/2-inch slices and press them lightly between towels to

get some of the moisture out. Combine the 3 tbsp. soy sauce with the 2 tbsp.

water and 1/2 tsp. sesame oil. Dip each slice of tofu into the mixture and

set on a plate.

 

Heat an oiled, non-stick skillet until hot. Place the tofu slices in the

skillet and cook until browned. Turn over and brown the other sides. When

the tofu is completely browned on both sides, remove it from the skillet and

place it on a cutting board. Cut each slice into 8-10 cubes. Set aside.

 

Heat an oiled, non-stick wok and add the eggplant and 1/3 cup water. Cover

and cook, stirring often, until eggplant begins to brown. Uncover and add

the garlic and ginger and cook for 2 more minutes.

 

Add all remaining ingredients except the tomato, sesame seeds, and tofu.

Simmer uncovered until all the eggplant slices are completely cooked--they

will be very soft and start to fall apart. Add the tofu cubes and tomato and

cook until heated through. Serve over rice, sprinkled with sesame seeds.

 

Makes 4 servings.