Spicy Eggplant and Tofu on Cabbage “Noodles”

27 Sep

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”

Ingredients:

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!

Eggplant/tofu and Cabbage/onion

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!

Eggplant Yum Yum!

Note to self: Must start using the nice camera for my recipe posts!  Pardon my dark iPhone pictures!

3 Responses to “Spicy Eggplant and Tofu on Cabbage “Noodles””

  1. hannah September 28, 2010 at 2:36 pm #

    Instead of pray oil which isn’t too healthy or green, and is a bit expensive for how much oil you actually get – and PAM isn’t organic or non-GMO….just sayin’….

    I keep a pastry brush in a small container right near the stove. That way I don’t have to wash the brush out each and every time, and with a little practice, you can get a verrry thin smearing of oil on that pan.

    Also greener than the paper towel method a lot of people use.

    Your recipe looks fab. Worth keeping on file for when I get me hands on some eggplant (my eggplant crop faliled this year. I love eggplant, and I love cabbage, so I’m wondering, “Hey, why didn’t I think of that?!” :-)

    • Laurie September 28, 2010 at 7:20 pm #

      Thanks for the comment, Hannah! I know, PAM is the devil, but I haven’t been able to find any spray oils that are “good” that I like. I do like your idea of keeping the pastry brush in the oil near the stove, but doesn’t it get all gunky?

      • Justin February 14, 2011 at 9:15 pm #

        Sur La Table (as well as many other kitchen stores, I’m sure) sells a very nice little oil spray bottle, so you can put in the oil of your choice and have it on hand to spray in the pan, or on foods as you’re cooking them…

        Recipe looks great! I’m trying it tonight, thx.

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