Tofu Roasted Tomato Curried Eggplant Dipspread Food

EGGPLANT AND TOFU CURRY

Steps:

• Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl.
• Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes. Add the garlic-ginger paste and cook, stirring, 2 more minutes. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Serve with rice, if desired.

CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU

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

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.

TOFU-ROASTED TOMATO-CURRIED EGGPLANT DIP/SPREAD

Steps:

• Heat oven to 450*F.
• Arrange eggplant slices evenly on cookie sheet with tin foil or parchment.
• Sprinkle both sides evenly with powder and peppers.
• Place whole tomato on sheet, then place in oven for about 10 minutes (total) for the tomato and 20 minutes on each side for the eggplant.
• Remove and let cool.
• Place eggplant in food processor and process.
• then add tomato and puree.
• then add garlic cloves and peppers.
• Process.
• Add tofu.
• Process again.
• Then add water and soy sauce.
• Process.
• Adjust seasonings to taste, if desired.
• Serve with pita chips, crudites (veggies), or crusty bread.