Saturday, August 16, 2008

Hoisin Tofu Cube, Grilled Eggplant and Deep-Fried Green Beans on Jasmine Rice, Baked Wonton Cups with Kale and Shittake Mushrooms

Dinner 8/16

Hoisin Tofu Cube

Grilled Eggplant with Deep-Fried Green Beans

Jasmine Rice

Wonton Cups with Kale and Shiitake Mushrooms

The kids called the tofu "The Borg Cube" -- it was a block of extra-firm tofu cut into large cubes, deep-fried for 5 minutes, then braised in a hoisin, mirin, tamari and agave sauce for 10 minutes. Nirvana.

The wontons were (lightly) brushed with sesame oil and baked at 350F in a muffin pan for 5 minutes, then the wok-fried kale and shiitake filling was added, and baked for another 3-5 minutes.

The Japanese eggplant was cut into 1/4" thick, long slices, brushed with a mixture of sesame oil, tamari and black pepper, and then grilled on both sides for 2-3 minutes.

The (local, organic) green beans were deep-fried for three minutes (just before the tofu). Then five pieces of green beans were rolled up in the eggplant.

Very tasty all the way around...

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