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Chilli tofu, eggplant and beans

Chilli tofu, eggplant and beans
Recipe type: Curries
Cuisine: Italian
Serves: 6
Prep time:
Cook time:
Total time:
Fire up your tastebuds for this spicy marinated tofu and vegie stir-fry.
  • 350g firm tofu
  • 60ml (1/4 cup) kecap manis
  • 4 French shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 3 small fresh red chillies, thinly sliced
  • 1 tbs water
  • 60ml (1/4 cup) peanut oil
  • 3 Lebanese eggplants, cut into 5mm-thick slices (see note)
  • 400g green round beans, halved
  • 1cm-piece fresh ginger
  • 125ml (1/2 cup) water
  • 1½ tbs brown sugar
  • 1 tsp tamarind puree
  1. Cut the tofu in half lengthways, then cut into 1cm-thick slices. Combine the tofu and kecap manis in a bowl. Set aside for 10 minutes to marinate. Process shallot, garlic, chilli and water in a small food processor until a smooth paste forms.
  2. Heat 1 tbs of the oil in a wok over medium-high heat. Cook the tofu, in 2 batches, for 1 minute each side or until browned. Transfer to a plate.
  3. Wipe wok clean. Add remaining oil to wok. Heat over high heat. Add the eggplant and stir-fry for 4 minutes or until lightly browned. Reduce heat to medium. Add green beans and stir-fry for 2 minutes or until just tender.
  4. Add the shallot mixture and ginger. Stir-fry for 2 minutes or until aromatic. Add tofu, water, sugar and tamarind puree. Simmer for 2 minutes or until the sauce is thick. Discard ginger. Season with salt.
If Lebanese eggplants are unavailable, substitute with regular eggplants, quartered lengthways, sliced.

Try this: For an authentic twist, add a little shrimp paste. Roast 1 slice in foil for 5-10 minutes. Cool, then crumble a pinch into the shallot mixture.
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