Spicy Black Bean Tofu And Eggplant Food

CHINESE EGGPLANT AND TOFU IN BLACK BEAN SAUCE

Steps:

• Coat eggplant cubes in flour.
• Fry in oil 4 minutes.
• Add tofu; fry for 4 minutes until golden.
• Add black bean sauce to coat.
• Done.

SPICY BLACK BEAN TOFU AND EGGPLANT

Steps:

• In a medium sized bowl add the black bean chili sauce, black vinegar, tamari, ginger, garlic, water and ground Szechuan peppercorns to make the spicy black bean sauce
• Heat a large wok over medium-high heat and add a tablespoon of sesame oil.
• When the oil is heated, add the tofu to the pan and stir fry for 3-5 minutes, or until the outside of the tofu begins to crisp a bit.
• Add the eggplant to the wok and continue to stirfry another 5-8 minutes. The eggplant should have softened, but not be fully cooked.
• Add the spicy black bean sauce and the chopped green onions to the wok and toss to coat.
• Stirfry for another 2-3 minutes until the sauce cooks in to the eggplant and tofu then serve.

SPICY VEGETARIAN BLACK BEANS (FUSION)

Steps:

• Heat olive oil over medium heat in a skillet; add onions and cook and stir until they begin to brown, about 5 minutes. Raise the heat to medium-high and add bell pepper, serrano pepper, garlic, ground cumin, ground turmeric, and cayenne pepper to onion, cook and stir until fragrant, about 1 minute.
• Mix diced tomatoes, black beans, tomato sauce, green onion, lime juice, salt, and brown sugar into onion mixture; bring to a boil, reduce heat to low and simmer until flavors combine, about 30 minutes.
• Remove from heat and top with cilantro.

SZECHUAN-STYLE EGGPLANT AND TOFU IN CHILI BEAN SAUCE

Steps:

• Heat a wok with the oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds.
• Add the eggplant to the wok and continue frying for 2-3 minutes.
• Pour over 500ml of water, followed by the chilli bean sauce, soy sauce and tofu. Simmer for another 1-2 minutes, garnish with spring onions and serve immediately with steamed rice.