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Wednesday, 26 August 2009 09:12

Asian Style Tofu Curry with Roasted Eggplants

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Asian Style Tofu Curry with Roasted Eggplants
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The Asian Style Tofu is a delicous curry that is flavored with lemon grass, basil and roasted eggplant. A curry like this would make a perfect dish to serve for the holiday parties. The combination of eggplant with ginger and soy sauce makes it deliciously slippery and smooth to the palate. It goes well along with a chinese fried rice or singapore rice noodles.

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Pan Used: Cast Iron Wok

Makes: 3 to 4 servings

Total Time: 40 Minutes

Ingredients for Asian Style Tofu Curry with Roasted Eggplants
  • 250 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  spring onions stalks, finely chopped with leaves

  • 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

  • 5 to 6 basil leaves

  • 1 large tablespoon corn flour mixed with ½ cup of water.

  • 1 teaspoon of whole black pepper corns

  • sesame oil for cooking

  • salt to taste (caution, as soy sauce and Chinese chili sauce contains salt)

Method for Asian Style Tofu Curry with Roasted Eggplants
  • To begin making the Asian Style Tofu Curry with Roasted Eggplants recipe, we will first 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 combined and keep the sauce aside.

  • We wil now proceed to roast the vegetables.

  • Next heat oil in a heavy bottomed pan or a wok, add in the sesame seeds and the eggplants. Sprinkle some salt and stir for a few seconds. Cover the pan and allow it to simmer and roast on low heat for a couple of minutes.

  • Halfway 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 soft and tender, but not mushy

  • 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 sauce 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. Cover the pan and simmer for 5 minutes so flavors come in. Check the spice and salt levels and adjust to suit your taste.

  • 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.

Last modified on Saturday, 22 November 2014 10:39
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Archana Doshi

I am the Founder of Archana's Kitchen that focuses on healthy vegetarian recipes and cooking techniques. I try to keep my simple, smart and seasonal and believe in cooking food fresh everyday without additives and preservatives. I hope you enjoy my recipes and cooking them for your friends and family. Please do take a little time to comment on the recipes, as your feedback means a lot to me. And dont forget to share the recipes on your favourite social networks.

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