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INGREDIENTS TO MAKE THE ASIAN STYLE TOFU WITH ROASTED EGGPLANT
200 grams of tofu, cubed
1 large eggplant, cut into long pieces of 1 inch thickness
1 large red bell pepper,cut into wedges
5 to 6 sprigs of spring onions, finely chopped
4 to 5 lemon grass roots, cut diagonally
an inch piece of ginger, grated
2 teaspoons of sesame seeds
2 tablespoons Dark Soy Sauce
2 tablespoons Red Chilli Sauce
1 large tablespoon corn flour mixed with ½ cup of water.
sesame oil for cooking
salt to taste (caution, as soy sauce and Chinese chili sauce contains salt)
To begin with, we will make our sauce. Into a bowl, add in 2 tablespoons of corn flour and a pinch of salt. We will now coarsely pound a teaspoon of whole black pepper and add it to the corn flour. Add in a cup of water and stir to make a smooth mixture. Next add in 2 tablespoons of chilli sauce and the 2 tablespoons of soy sauce. Stir all together until well combine and keep the sauce aside, till we roast our vegetabels
Next heat oil in a heavy bottomed pan, add in the sesame seeds and the eggplants stir for a few seconds and sprinkle some salt. Cover the pan and allow it to simmer and roast on low heat for a couple of minutes.Hhalfway through the roasting process sprinkle some water, so the eggplants dont get dry. You want them to be soft. Cover the pan and allow them to roast until they get tender.
After about 5 minutes, once the eggplants are perfectly roasted and softened transfer the roasted eggplants to another bowl and keep aside.
Into the same pan add in some sesame oil, add in the grated ginger, lemon grass, spring onions and the peppers. Saute them on high heat until lightly tender, you don't want to make them too soft.
At this stage stir in the corn flour mixture. Turn the heat to low and simmer stirring so lumps don't form. Add in water to make the sauce a little thinner as the corn flour thickens quickly when on heat. You want a semi thick sauce and not a watery one as well. Simmer the sauce for a couple of minutes so its cooked. Check the salt levels and add a little sugar to give a light sweetness.
Finally add in the roasted eggplants and some tofu, stir gently to coat the vegetables and tofu in the sauce. Add a little more water to make it more saucy. Finally add in the basil and stir.Ccover the pan and simmer for 5 minutes so flavors come in.
To serve the Asian Style Tofu Curry with Roasted Eggplants we will place a bowl of rice on a platter and serve the curry beside the rice. Your friends and family will simply love the burst of flavors that come from this curry.