Aubergine Eggplant And Tofu Satay Sticks Food

EGGPLANT (AUBERGINE) AND TOFU SATAY

Steps:

• curry paste:.
• grind all the ingredients together until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.
• skewers:.
• Mix 3 tbsp green curry paste together with 1 tbsp groundnut oil. Cut the tofu and eggplant into 1/2 inch cubes and thread onto 12 short wooden skewers. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the eggplant and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.
• Brush the vegetables with a the remaining oil and grill under a medium heat until golden.
• satay sauce:.
• Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender.
• Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk.
• Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.
• Serve the skewers on individual plates with a small bowl of satay sauce.
• Or you can simply buy the curry and the satay to cut time but check your ingredients some carry fish.

AUBERGINE (EGGPLANT) AND TOFU SATAY STICKS

Steps:

• To make the green curry paste, grind all the ingredients together in a processor until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.
• For the skewers Mix 3tbsp green curry paste together with 1tbsp groundnut oil. Cut the tofu and aubergine into 1/2 inch cubes and thread onto 12 short wooden skewers. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the aubergine and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.
• Brush the vegetables with the remaining oil and grill under a medium heat until golden.
• Make the satay sauce. Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender. Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk. Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.
• Serve the skewers on individual plates with a small bowl of satay sauce.

SATAY AUBERGINE SKEWERS

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Tip the aubergine batons into a roasting tin and toss with the sesame oil and soy, then spread out in a single layer. Roast for 20 mins until soft.
• Meanwhile, make the satay sauce. Heat the coconut cream and peanut butter together in a saucepan over a medium heat. Add the garlic and ginger and bubble for 5 mins until thickened. Season with a splash of soy sauce and the lime juice to taste. Set aside. You will make more sauce than you need. The satay sauce will keep, covered and chilled, for up to three days. Reheat until piping hot.
• Skewer the cooked aubergine on cocktail sticks and arrange on a serving platter. Drizzle over the satay sauce and scatter with chilli flakes and coriander. Alternatively, serve the sauce on the side for dipping.

EGGPLANT (AUBERGINE) -TOFU STIR FRY

Steps:

• Place tofu in colander. Place colander into a large bowl.
• Allow to drain 3-4 hours-up to overnight covered,in fridge.
• Combine broth, zest, soy, sugar and cornstarch in bowl.
• Whisk well and set aside.
• Heat 1 tbls oil in skillet or wok.
• Add eggplant and water.
• stir and cover.
• Cook over medium heat about 8 minutes until tender, stirring occasionally.
• Remove eggplant and place in bowl with cover to keep warm.
• Raise heat to high and add 1 tbls of oil.
• Add tofu and mushrooms.
• Cook about 5 minutes, stirring constantly.
• Add garlic and 1/2 of green onions.
• Cook~ 1 minute.
• Add bok choy, stir fry until vegetables start to lightly brown.
• Add broth and eggplant.
• Bring to a boil.
• Reduce heat to a simmer for 2-3 minutes.
• Add diced mango.
• Place in serving bowl and sprinkle with sesame oil and the rest of green onions.
• Serve with steamed rice.

EGGPLANT (AUBERGINE) -TOFU STIR FRY

Steps:

• Heat 1T oil in large frying pan over medium high heat.
• Cook tofu in oil for 3-4 minutes per side, flipping once, until golden and crisp. Remove tofu from pan.
• In heated pan with residual oil, saute eggplant cubes until fully cooked but not soggy. This may take 5-10 minutes depending on how large you cut the eggplant. Remove eggplant from pan.
• Meanwhile, prepare sauce. In a 1 or 2 cup measuring cup, stir together soy sauce, lime juce, sugar, flour, sesame oil. Add enough water to make about 2/3 cup liquid. May add more or less water if you like an especially thick or thin sauce.
• Add 1T of oil to the hot pan. Cook ginger in hot oil for about 1 minute, then add jalapeno, green onion, and garlic. Cook for about 2 minutes more.
• Add cooked tofu and eggplant to pan with ginger mix. Cook and stir for about one more minute.
• Pour sauce mixture into pan, bring to boil and cook, stirring, until thickened. This will only take a minute or two.
• Add chopped cilantro to pan and stir to combine.
• Serve with plenty of hot cooked rice.

JAPANESE EGGPLANT (AUBERGINE) WITH TOFU

Steps:

• In small saucepan over medium heat, bring sherry, dark sesame oil, garlic, ginger root, vinegar, and 1 TBS of the soy sauce to a low simmer.
• Thoroughly stir cornstarch into water until well blended and add to saucepan.
• Simmer sauce until thickened, then turn off heat, cover and set aside.
• Heat a large skillet or wok over medium-high heat for 1 minute, then add the light sesame oil (or vegetable oil) and heat the oil for a minute.
• Add the chopped onion to the skillet, and saute until tender but not golden.
• Add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture.
• Add the eggplant and sprinkle with remaining 1 TBS of soy sauce, and saute until tender but not mushy.
• Stir in sauce.
• Serve over brown rice.

TOFU-VEGETABLE SATAY WITH PEANUT SAUCE

Steps:

• Prepare the satay: Place the tofu in a folded dish towel and gently press to remove excess liquid. Cut tofu into 1-inch cubes.
• Cut the thicker white and light green stalks of the scallions into 1-inch pieces. Thinly slice the thinner, dark green scallion stalks on the diagonal and reserve for the garnish.
• Make the peanut sauce: Heat 1 tablespoon oil in a large skillet over medium-high. Add shallots, chiles and garlic, and cook, stirring occasionally, until softened, 4 to 5 minutes. Transfer to a food processor or blender. Add the peanut butter, 5 tablespoons kecap manis and ⅓ cup plus 1 tablespoon water, and blend until almost smooth. (It makes about 1 ½ cups.) Transfer sauce to a small bowl. (If the sauce thickens, add more water by the tablespoon until it is pourable.)
• Assemble the satay: Place a cube of eggplant onto a bamboo skewer, followed by a piece of pineapple, bell pepper, scallion, tofu and another piece of eggplant. Repeat with the remaining skewers.
• Heat the grill or a griddle pan over high. Use a pastry brush to dab the 1/4 cup oil all over the skewers. Once hot, line the skewers on the grill or griddle pan, working in batches as needed. Cook for 10 to 12 minutes, turning every 2 to 3 minutes with a metal spatula or tongs, until the eggplant is cooked through. Transfer to a plate.
• Prepare the glaze: Mix 4 tablespoons kecap manis with the remaining 2 tablespoons oil. Brush the glaze all over the skewers.
• Pool about 1 cup peanut sauce onto a large serving plate, spreading it close to the edges of the plate. Lay the cooked skewers on top, then spoon the remaining peanut sauce on top. Drizzle lightly with 1 tablespoon of kecap manis, and garnish with the sliced scallions.