Spicy Tofu and Eggplant Bowls
with Crispy Shallots
Sweetly glazed, spicy eggplant and crispy tofu give serious takeout vibes, but only take a few minutes to whip together. This plant-based meal is hearty, satisfying and will fulfill all your restaurant cravings.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
¾ cup
Jasmine Rice
1 unit(s)
Eggplant
1 unit(s)
Shallot
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
9 g
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
7.5 g
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 1 cup (2 cups) water and half the vegetable stock powder. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, cut half eggplant into 1/2-inch pieces (use all for 4 ppl). (TIP: Peel eggplant before cutting, if desired.)
- Peel, then cut finely chop shallot.
- In a small bowl, combine brown sugar, 2 tbsp (4 tbsp) water, soy sauce and chili-garlic sauce. [tester, pls confirm water amount]
- Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes.
- To a large bowl, add tofu, remaining vegetable stock powder and cornstarch, then toss to coat.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp oil, then tofu. (NOTE: Cook tofu in 2 batches for 4 servings, using 1 tbsp oil per batch) Pan-fry for 6-8 min, tossing occasionally, until crispy and golden.
- Remove tofu to plate.
- Reheat the same pan (from step 3) over medium-high. Add 2 tbsp (4 tbsp) oil, then eggplant. Season with salt and pepper. Cook for 6-8 min, stirring occasionally, until eggplant is golden and tender. [tester pls confirm timing - there is nothing in the style guide about eggplant stove top cooking times.]
- Add shallots. Cook for 2-3 min, stirring occasionally, until softened.
- Add tofu and sauce mixture. Cook for 1-2 min, stirring occasionally, until coated and sauce thickens slightly.
- Fluff rice with fork.
- Divide rice and tofu mixture between bowls.
- Sprinkle with crispy shallots.