Last night, I was making an effort to use up the remaining vegetables in my fridge before they went bad. What I had on hand was half an onion, an eggplant, cabbage and some tofu that would be expiring in a few days. My first thought was to throw everything together into a stir fry, but I wanted to try something a little, oh I don’t know, fancier? I searched the web for eggplant and tofu recipes and I found a few that I liked, but this one from Susan at FatFree Vegan Kitchen inspired me the most. Hers is tomato based, though, and she also served it on rice. Here’s how mine is different enough to elicit a “new” recipe from bugsii (that’s me!)…
Spicy Eggplant and Tofu on Cabbage “Noodles”
1 large eggplant, diced into 1 inch pieces (you can leave the skin on)
1/2 block of Nasoya lite firm tofu (my favorite), diced into 1 inch cubes
1/2 teaspoon sesame oil
PAM olive oil spray
2 tablespoons jarred minced garlic (use less if you are using fresh garlic; jarred garlic is much tamer than fresh)
1 tablespoon jarred shredded ginger (same rule if you are using fresh ginger)
1 tablespoon seasoned rice vinegar
2 tablespoons lite soy sauce
1 teaspoon sriracha sauce (or more if you like it really spicy)
2 cups cabbage (cut head in half, then 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 “no chicken” broth
1/2 tsp sea salt
fresh ground pepper
First, gather all ingredients and warm two pans on the stove. In the larger pan, spray with PAM and then add the sesame oil. When this is warmed up, drop in the tofu and eggplant and toss to coat. Let fry for about five minutes, stirring every so often to allow the eggplant and tofu to brown on all sides. Then, stir in the garlic, ginger, rice vinegar, soy sauce, and sriracha and cook for about ten more minutes. You want it to cook down quite a bit, but not burn, so stir frequently!
In the other pan, spray with PAM 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.
When the eggplant and tofu are cooked down (they should be dark brown in color), take half of the cabbage and scoop it into the bowl. They act as noodles in this recipe. Then, heap half of the eggplant and tofu mixture on top. Depending on how much sriracha you used, you may want to serve with a large glass of iced green tea!
Note to self: Must start using the nice camera for my recipe posts! Pardon my dark iPhone pictures!