Recent meals

Spicy eggplant & tofu

Ingredients:

    1/2 teaspoon sesame oil
    olive oil spray
    1 large eggplant, diced into 1 inch pieces
   125g firm tofu , diced into 1 inch cubes
    1-2 tablespoons garlic, minced
    1/2-1 tablespoon fresh ginger, shredded
    1 tablespoon seasoned rice vinegar
    2 tablespoons lite soy sauce
    1 teaspoon garlic chili sauce (I use Sriracha)
    2 cups cabbage, cut in half, turn on side and slice into long thin strips to get a “noodly" feel
    1/2 white onion, turned on the cut side and sliced into thin slices (again, for a noodly feel)
    1/4 cup vegetable broth
    1/2 teaspoon sea salt
    fresh ground pepper

I served this with brown rice and lots and lots of spice (hence the need for rice). It lasted for 2 1/2 days for 3 people (2 meals. 1 side dish). 

1. Gently brown tofu & eggplant

2. Add garlic, chilli, ginger, vinegar, soy & chilli sauce

3. In another pan, spray with olive oil spray and add the onion.  Allow the onion to become translucent (about three or four minutes) and then add the cabbage and “no chicken” broth.  Use a fork to get the onion away from the bottom of the pan and mixed in with the cabbage.  Cook for about five minutes, then add salt and pepper and stir again.  Allow this to simmer until the eggplant and tofu are ready. 

4. When the eggplant and tofu are cooked down (they should be dark brown in color), take half of the cabbage mixture and scoop it into the bowl with rice on the side. The cabbage acts as noodles in this recipe.  Heap half of the eggplant and tofu mixture on top.