Stir-Fried Eggplant Tofu

[Guest guest]

Stir-Fried Eggplant Tofu

 

 

1 large eggplant (400 g)(14 oz)

300 g (10 1/2 oz) fresh firm silken tofu

1 medium brown (yellow) onion

8 teaspoons peanut oil

1 clove garlic, crushed

2 fresh small red thai chillies, sliced thinly

4 teaspoons grated palm sugar

850 g (30 oz) gai larn, chopped coarsely

8 teaspsoons lime juice

1/3 cup GF soy sauce

1/3 cup coarsely chopped fresh thai basil

 

 

1. Cut unpeeled eggplant in half lengthways; cut each half into thin

slices. Place eggplant in colander, sprinkle with salt; stand 30 minutes.

 

2. Meanwhile, pat tofu all over with absorbent paper; cut into 2 cm

(3/4 " ) squares. Spread tofu, in single layer, on absorbent-paper-lined

tray; cover tofu with more absorbent paper, stand at least 10 minutes.

 

3. Cut onion in half, then cut each half into thin even-size wedges.

Rinse eggplant under cold water; pat dry with absorbent paper.

 

4. Heat oil in wok; stir-fry onion, garlic and chilli until onion

softens. Add sugar; stir-fry until dissolved. Add eggplant; stir-fry,

1 minute. Add gai larn; stir-fry until just wilted. Add tofu, juice

and sauce; stir-fry, tossing gently until combined. Remove from heat;

toss basil through stir-fry.

 

 

Serves 4.