loveoriginalcollectionsalad-blog

[loveoriginalcollectionsalad-blog]

STIR FRY EGGPLANT TOFU

This sweet and savory vegetable dish is make you forget you're eating healthy. Indulge guilt-free with this vegetarian recipe!

PREP TIME 5minutes mins

COOK TIME 40minutes mins

TOTAL TIME 45minutes mins

SERVINGS 4 servings

CALORIES 137 kcal

INGREDIENTS  

Ingredients

2 Chinese eggplants cut into 2-inch slices

½ teaspoon salt

 1 block extra-firm tofu pat dry & cut into 1-inch cubes

2 tablespoons cornstarch divided in half

 2 shallots finely diced

 5 garlic cloves minced

1 teaspoon ginger grated

1 Thai chili thinly sliced, optional if you want it spicy

1 teaspoon toasted sesame seeds optional for garnish

1 green onion thinly sliced, optional for garnish

Sauces

3 tablespoons oyster sauce

1 tablespoon soy sauce

¼ cup vegetable stock*

½ tablespoon rice vinegar

1 teaspoon sesame oil

Prep Ingredients

1.In a large bowl or container, place sliced eggplant and fill with water just enough to cover them. Sprinkle in salt, stir, and let sit in the fridge for 15 minutes. You can use weight, such as a plate or lid, to ensure the eggplant stays submerged.

2.Meanwhile, in a small bowl, mix together the sauce ingredients. Set aside.

3.Pat dry the cubed tofu to remove as much moisture as possible, then toss tofu in 1 tablespoon of cornstarch.

Cook the Tofu & Eggplant

1.Heat a large skillet on medium-high heat, then add about a tablespoon of oil. Sear tofu in the pan until golden and crispy. Work in batches if needed to prevent overcrowding, otherwise, your tofu won't become crispy. Transfer cooked tofu onto a paper-towel lined plate. Keep the pan on medium-high heat to cook eggplant.

2.Drain eggplants and pat dry. Toss the eggplant in 1 tablespoon of cornstarch and coat thoroughly.

3.Add about another tablespoon of oil to the pan then sear the eggplant until it has a nice char on the flesh sides. Work in batches if needed to prevent overcrowding. Remove eggplant and set aside.

Combine Together

1.Add a little more oil to the pan and reduce the heat to medium. Add in shallots and cook until lightly golden, about 3 minutes. Add in garlic, ginger, and chilies, then cook until soft and fragrant.

2.Add the eggplant and tofu back to the pan. Saute them with the aromatics for about a minute, then pour in the sauce. Mix well, turn off the heat, and top with sesame seeds and green onions, if desired. Serve on the side of rice or cauliflower rice. Enjoy!

Note

Tofu: Firm or extra-firm tofu are great for this recipe because they can hold their shape well - avoid using softer tofu. To get crispy tofu much more easily, drain as much liquid from the tofu as possible. I like to lay paper towels underneath the sliced tofu and place a weight (such as a pan or plate) on top of the tofu to drain for about 5  minutes.

Vegetable Stock: If you don't have vegetable stock, you can substitute it with chicken stock or water, however, you'll have much more flavor using a stock over water.

https://mikhaeats.com/stir-fry-eggplant-tofu/?utm_source=pinterest&utm_medium=social&utm_campaign=grow-social-pro

[loveoriginalcollectionsalad-blog]

Spicy Udon Stir Fry

Spicy Udon Stir Fry

Inspired by Yaki Soba / Udon ( which literally means fried noodles) this Udon Noodle dish is super flavorful. It’s salty, spicy with a bit of sweetness and so easy to make. You’ll be Noodle to face in about 30 minutes! What I love about quick noodle recipes like this is that you can really customize it with whatever veggies you have on hand. You can add Shiitake Mushrooms, Cabbage, Red Peppers just to name a few. I used crumbled Tofu because I was going for the texture of “ground beef” but you can certainly use Tofu cooked any way you like or an entirely different plant protein. As for the spice level I’d say this is mild to medium but I like spice so adjust to your preference.

Serves 1-2 ( one very hungry person) You can add a 2nd package of Udon to stretch the recipe.

Ingredients

7oz (200g) package of fresh or frozen Udon Noodles

8 oz  (225g) of Extra Firm Tofu finely crumbled ( I used Wildwood Super Firm it’s already pressed)

1 large Carrot julienned

2 Green Onions sliced thin (reserve some of the green parts for garnish)

4 cloves of Garlic minced

2 Tbsp (30 ml) of Grape Seed Oil for cooking

Sauce

2 Tbsp (30 ml) of Vegan Oyster Sauce (you can find at Asian markets)

1 1/2 Tbsp (23 ml) of Dark Soy Sauce

1 Tbsp (15 ml) Soy Sauce or Tamari

2 tsp (10 ml) Rice Vinegar

1 1/2 Tbsp (23 ml) Sambal Oelek (crushed chili paste)

2 tsp  (8g) of Sugar

White Pepper to taste

Directions

1. Make the sauce by combining all of the ingredients and set aside.

2. Using a fork or your fingers, crumble the Tofu to resemble ground “beef” (I recommend pressing your tofu first or allowing it to drain thoroughly before cooking)

3. Add your Udon Noodles to boiling water and cook for about 1 minute. Drain and rinse with cold water. Set aside.

4. On med-high heat, sauté the crumbled Tofu in about 1 Tbsp of Oil until browned

5. Add 3 Tbsp of the sauce to the Tofu and continue to cook until crisp

6. Remove the Tofu and set aside. In the same pan add another Tbsp of Oil and sauté the Carrots for a minute or two before adding in the Garlic and Green Onions. Cook until the Garlic becomes fragrant.

7. Add in the cooked Udon Noodles and stir. Cook for about a minute.

8. Add in the cooked Tofu and mix well. Continue to cook for a minute while stirring.

9. Add in the remaining sauce and mix together making sure everything is well coated. Heat through and serve.

https://theyummyvegan.com/blog/spicyudonstirfry