Monday, July 21, 2008

Caramelized Tofu and Eggplant, Jasmine Rice, Shiitake Mushrooms, Brussel Sprouts

Dinner 7/21

Caramelized Tofu and Eggplant

Jasmine Rice

Shiitake Mushrooms

Brussel Sprouts

Caramelized Tofu and Eggplant
(adapted from the "Little Saigon" Cookbook)

1. Wash, pat dry and peel the 2 large Asian eggplants (or two smaller globe eggplants). Cut them into 1 1/2" cubes. Place the cubes in a colander and sprinkle with 3 tbs. of salt. Let stand for 20-30 minutes.

2. Rinse the salt off the eggplant cubes and pat dry. Place the cubes in a medium bowl and sprinkle with 1 tbs. of sugar.

3. Cut the package of firm tofu into large cubes. Stir-fry the tofu in a wok until golden and set aside.

4. In the wok, heat 3 tbs. of olive oil over medium heat. When hot, add the sugared eggplant and stir occasionally as the sugar cooks and begins to brown. Add one large sliced onion, four cloves of minced garlic, two anise seed pods and a pinch of salt to the eggplant. Saute for another five minutes or until browned.

5. Add the fried tofu, 1/4 cup of light soy or tamari, 1/2 (or more) of a finely diced thai bird chile (if you like the heat), 3/4 cup of coconut milk and 1 tsp. of black pepper. Mix together and bring to a boil. Lower the heat to a simmer and cover the wok, and let cook for one hour, or until the liquid has reduced to a thick sauce.

6. Garnish with Thai basil and serve with steamed rice.

We added some shiitake mushrooms and Seared/Steamed Brussel Sprouts because that's what we had...

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