Crispy Szechuan-Style Eggplant and Tofu

Inspired by the recipe found here.

Ingredients:

  • 2/3 cup plus 2 teaspoons cornstarch
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3-4 long eggplant cut into 5-cm strips
  • 1 block extra-firm tofu, drained, pressed dry between paper towels and cut into 5-cm strips
  • 1 tablespoon cooking oil, plus more for frying
  • 1/4 cup chicken stock
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons sugar
  • 1 teaspoon lime juice
  • 1 tablespoon ginger garlic paste
  • 3 chillies, minced, or as desired
  • 1 tablespoon sesame oil
  • Chopped fresh coriander leaves

Directions

In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.

Heat 1/2 inch of the cooking oil in a large, deep, straight-sided skillet (I used a wok) over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.

In a small bowl, whisk together the chicken stock, soy sauce, sugar, lime juice and remaining 2 teaspoons cornstarch.

Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chilies (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.

Add the cooked eggplant and tofu to the pan/wok and toss gently to combine. Stir in the sesame oil and chopped coriander and remove from the heat.

Crispy Szechuan-Style Eggplant and Tofu (2)

Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/crispy-szechuan-style-eggplant-and-tofu.html?oc=linkback

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Posted on Sunday, November 9th, 2014, in Cooking, Recipes and tagged , , . Bookmark the permalink. 1 Comment.

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