Eggplant And Tofu Curry Food

CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU

Crispy Szechuan-Style Eggplant and Tofu image

Provided by Jeff Mauro, host of Sandwich King

Time 35m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2/3 cup plus 2 teaspoons cornstarch
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium eggplant, peeled and cut into 3/4-inch cubes
1 block extra-firm tofu, drained, pressed dry between paper towels and cut into 1-inch cubes
1 tablespoon peanut oil, plus more for frying
1/4 cup chicken stock
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 teaspoon lime juice
1 tablespoon grated peeled fresh ginger
3 Thai bird chiles, minced, or as desired
2 cloves garlic, grated on a rasp
1 tablespoon toasted sesame oil
Cooked white rice, for serving
Chopped fresh cilantro, for garnish

Steps:

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 peanut oil in a large, deep, straight-sided skillet 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, vinegar, 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 chiles (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 skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.

THAI EGGPLANT CURRY WITH TOFU

Thai Eggplant Curry with Tofu image

I like to make my own curry paste, because it intensifies the flavor of the curry immensely. Besides curry paste, all you need are eggplant and tofu. Serve over rice.

Provided by lilofrance

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 3

Number Of Ingredients 11

Ingredients

2 tablespoons oil, divided, or as needed
1 pound eggplant, sliced
4 cilantro roots
1 small onion, chopped
2 small chile peppers, or more to taste
4 cloves garlic
3 tablespoons brown sugar
2 tablespoons lime juice
2 tablespoons fish sauce
9 ounces extra-firm tofu, cut into 1/2-inch cubes
⅓ cup Thai basil

Steps:

Heat 1 tablespoon oil in a wok or skillet and saute eggplant in batches on both sides until browned, 3 to 5 minutes per side, adding more oil as needed.
Combine cilantro roots, onion, chile peppers, garlic, sugar, lime juice, and fish sauce in a mortar; crush with a pestle into a soft paste.
Heat 1 tablespoon oil in a wok or skillet over high heat, add curry paste and stir-fry for 1 minute. Add eggplant, cover, and cook for 3 minutes. Mix in tofu and Thai basil.

Nutrition Facts : Calories 274.1 calories, Carbohydrate 32.7 g, Fat 13.9 g, Fiber 7.2 g, Protein 11.7 g, SaturatedFat 2.1 g, Sodium 801.3 mg, Sugar 20.1 g

TOFU AND EGGPLANT GREEN CURRY

Tofu and Eggplant Green Curry image

This is a fantastically flavoursome vegan-friendly thai green curry, which really pleases the palate. This dish serves 10 which makes it ideal for serving to friends and family. It's actually that good you could eat it all yourself, over a few days of course.

Provided by hello

Categories Curries

Time 30m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

600 g firm tofu
400 g eggplants or 400 g aubergines
100 g shallots
400 ml coconut cream
100 ml vegetable stock
50 g cornstarch, for dusting
1/2 teaspoon cayenne pepper
1 fresh basil leaf (optional)
1 red Thai chile (optional)
15 ml vegetable oil, for a non-stick pan
1 bunch fresh cilantro or 1 bunch coriander
2 stalks lemongrass
4 pieces green jalapeno peppers (optional)
2 pieces shallots
6 garlic cloves
2 limes, juice

Steps:

Cut firm tofu into inch-sized cubes and pan-fry until golden brown. Set aside.
Slice shallots into thin rings. Season with salt and cayenne pepper.
Lightly dust with cornstarch and fry until crispy. Set aside.
Combine all ingredients for the curry paste in a food processor and pulse until smooth.
Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic.
Add in vegetable stock into the pan to deglaze.
Add in coconut cream and eggplant. Cook until the eggplant is tender.
Add in tofu and heat for about a minute.
Season to taste with salt or fish sauce.
Serve topped with fresh basil leaves, fried shallots, and red thai chilis.

Nutrition Facts : Calories 285.6, Fat 12.7, SaturatedFat 8.5, Sodium 31.5, Carbohydrate 38.6, Fiber 2.7, Sugar 27.1, Protein 7.8

More about "eggplant and tofu curry food"

TOFU EGGPLANT CURRY - THIS DELICIOUS HOUSE

Web Jan 14, 2019 Add the onion and tofu and cook for 5 minutes, until onion is softened and tofu is slightly crisped. Push the onions and tofu to the …
From thisdelicioushouse.com
Ratings 6
Category Main Course
Cuisine Indian
Total Time 30 mins

Heat 2 tablespoons of oil in a dutch oven or large pot over medium high heat. Add the onion and tofu and cook for 5 minutes, until onion is softened and tofu is slightly crisped. Push the onions and tofu to the side of the pot and add in the remaining 2 tablespoons of oil.
Stir in the garlic, ginger paste, curry powder, and sriracha sauce and cook for a minute. Pour in the diced tomatoes and coconut milk and let simmer for 3 minutes, scrapping up any brown bits from the bottom of the pan. Stir in the baby spinach and cook for an additional minute.

Eggplant And Tofu Curry Food

CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU

THAI EGGPLANT CURRY WITH TOFU

I like to make my own curry paste, because it intensifies the flavor of the curry immensely. Besides curry paste, all you need are eggplant and tofu. Serve over rice.

TOFU AND EGGPLANT GREEN CURRY

This is a fantastically flavoursome vegan-friendly thai green curry, which really pleases the palate. This dish serves 10 which makes it ideal for serving to friends and family. It's actually that good you could eat it all yourself, over a few days of course.

More about "eggplant and tofu curry food"

TOFU EGGPLANT CURRY - THIS DELICIOUS HOUSE

CHICKPEA, TOFU, AND EGGPLANT CURRY - THE ENDLESS MEAL®

ROASTED EGGPLANT AND TOFU CURRY - VIBRANT PLATE

EGGPLANT, TOFU AND CHICKPEA CURRY | RICARDO

TOFU EGGPLANT CURRY - ROTI N RICE

THE BEST EGGPLANT CURRY (AUBERGINE CURRY) | LIVE EAT …

TOFU AND EGGPLANT GREEN CURRY RECIPE ON FOOD52

THAI RED CURRY WITH TOFU AND EGGPLANT - CONNOISSEURUS VEG

THAI GREEN CURRY WITH EGGPLANT AND TOFU | OLDWAYS

EGGPLANT WITH TOFU - HOW TO PREPARE IT AT HOME (ABSOLUTELY DELICIOUS)

BEST THAI RED CURRY WITH EGGPLANT AND TOFU - LAVENDER

EGGPLANT AND TOFU RED CURRY RECIPE | SIMPLE HOME EDIT

EGGPLANT TOFU CURRY - THE VEGAN HOLIDAY

EGGPLANT TOFU CURRY - THE TASTY K

EGGPLANT AND TOFU CURRY - EDIBLE AUSTIN

EGGPLANT AND TOFU CURRY RECIPE | FOOD NETWORK KITCHEN | FOOD …

EGGPLANT AND CAULIFLOWER CURRY WITH TOFU - HONEST COOKING

TANGY SWEET THAI EGGPLANT AND TOFU CURRY - VEGANLOVLIE

EASY VEGETABLE PANANG CURRY (WITH TOFU OR CHICKEN)

TOFU AND VEGETABLE CURRY RECIPE | BON APPéTIT

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

You'll also love

Related Search