spicy tofu eggplant peppers shaw

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Spicy Tofu with Eggplant and Peppers Shaw

 

Recipe By :Susan Peery, Editor, Another Bite, 2002-03

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound firm tofu

1 large eggplant -- peeled and chopped

Coarse salt

1 tablespoon canola oil

1 onion -- chopped

2 scallion whites -- chopped

3 garlic cloves -- minced

1 piece fresh ginger (one-inch) -- peeled grated

1 roasted red bell peppers -- peeled, chopped

1 roasted yellow bell pepper -- peeled, chopped

1 jalapeno pepper -- cored, minced

2 teaspoons whole mustard seeds -- toasted

1/4 cup torn fresh basil

1/4 cup fresh cilantro -- chopped

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 tablespoon curry powder

1 tablespoon tomato paste

1 tablespoon fresh lemon juice

Salt and black pepper -- to taste

 

Place the tofu in a pie plate. Cover with several sheets of paper towel, and put

a heavy pot on top. Set aside for an hour. When it has been pressed, discard the

liquid and cut the tofu into small (1/2 " ) cubes.

 

Line a colander with paper towels and place the eggplant inside. Sprinkle with

salt and toss gently. Set aside for 30 minutes.

 

Heat the oil in a large, heavy skillet over medium-high heat. Add the onion,

scallions, garlic, and ginger. Lower the heat to medium and saute until soft,

about 8 minutes. Rinse the eggplant lightly, just enough to get the salt off the

surface, and pat it dry. Add to the skillet along with the peppers, mustard

seeds, basil, cilantro, cumin, coriander, turmeric, curry powder, tomato paste,

lemon juice, and pressed tofu. Saute, stirring often, until the eggplant is

cooked through, about 10 minutes. Season with salt and pepper. Serves 6.

 

Source:

" Review: Essential Vegetarian Cookbook (1997) Diana Shaw "

S(McEditor):

" Hanneman (kitpath) on 01-Mar-2002 "

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Per Serving (excluding unknown items): 139 Calories; 7g Fat (39.5% calories from

fat); 8g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 37mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1

Fat.

 

NOTES : We made this twice within about 10 days, the first time following the

recipe fairly closely, the second time adding chopped mushrooms and a small

chopped zucchini. Great for potluck suppers, as a filling for burritos, or as a

meal in itself. The author suggests serving it with rice or noodles. (Don't be

deterred by all the ingredients; if you don't have something, skip it or

substitute.)

 

Nutr. Assoc. : 0 0 0 0 0 1337 0 630 0 0 0 939 3332 0 0 0 0 0 0 0 0

 

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