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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Tofu
(Contient: Soya Peut contenir : Blé)
¾ tasse(s)
Riz au jasmin
(Peut contenir : Blé, Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés)
1 pièce(s)
Aubergine
1 pièce(s)
Échalote
28 g
Échalotes frites
(Contient: Blé Peut contenir : Gluten)
2 cs
Purée de gingembre et d’ail
(Peut contenir : Soya, Sulfites, Lait)
2 cs
Sauce soya
(Contient: Soya, Blé, Sulfites Peut contenir : Blé, Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Oeuf, Crustacés, Gluten)
1 cs
Cassonade
(Peut contenir : Blé, Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés)
9 g
Fécule de maïs
(Peut contenir : Blé, Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Triticale)
7.5 g
Bouillon de légumes en poudre
(Contient: Soya, Sulfites Peut contenir : Blé, Moutarde, Sésame, Arachides, Lait, Noix)
1 cs
Sauce aux piments et à l’ail
(Peut contenir : Blé, Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Crustacés, Gluten)
Pas inclus dans votre livraison
3 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
