Spicy Garlic Eggplant ‘鱼香茄子, Yú xiāng qiézi’ by woon.heng ❤
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Recipe (makes 2-Three servings)
1lb [450g] Japanese eggplant,
2oz [65g] agency tofu, pressed and mashed
6 dried chilis, boiled to melt then chopped
1 tablespoon finely minced ginger
Three cloves garlic, finely minced
a handful of chopped inexperienced onions
oil for cooking
salt to style
Sauce: 2 tablespoons soy sauce, 1 teaspoon sugar, 1 tablespoon Chenkiang vinegar, 1 tablespoon Michiu or vegetable broth, 3/four cup water with 1 teaspoon cornstarch
Put together the eggplant, lower into 2” chunks, and shallow pan fry for a minute.
Warmth a non-stick pan over medium warmth with a drizzle of oil and add within the mashed tofu. Pan-fry tofu till golden brown, then push to the aspect of the pan.
Add one other swirl of oil within the pan, and sauté chili, ginger, and garlic till fragrant, about 1 minute.
Place within the partially cooked eggplant and season with soy sauce, sugar, vinegar, michiu, and provides it a fast toss to mix.
Regularly add within the water with cornstarch then stir to combine all of the elements collectively and let the combination simmer till the sauce is thickened and eggplant is fork-tender. Season with extra salt or soy sauce if wanted. Switch to a serving bowl and serve heat with a bowl of your favourite cooked grain.