Asian Style Tofu Curry with Roasted Eggplants

Archana Doshi
Asian Style Tofu Curry with Roasted Eggplants
175 ratings.

The Asian Style Tofu is a delicious 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.

Serve the Asian Style Tofu Curry with Roasted Eggplants along with a chinese fried rice or singapore rice noodles.

If you are looking for more Asian Curry here are some : 

  1. Roasted Eggplant in Peanut Curry Spiced with Schezwan Sauce
  2. Tofu and Mushroom Curry Recipe (in Ginger Mustard Sauce)
  3. Lemongrass Tofu and Vegetable Curry Recipe

Cuisine: Asian
Course: Main Course
Diet: Vegetarian
Equipments Used: Cast Iron Tawa/ Flat Skillet
Prep in

15 M

Cooks in

40 M

Total in

55 M

Makes:

4 Servings

Ingredients

  • 250 grams Tofu , cubed
  • 1 Brinjal (Baingan / Eggplant) , cut into long pieces of 1 inch thickness
  • 1 Red Bell pepper (Capsicum) , cut into wedges
  • 6 sprigs Spring Onion (Bulb & Greens) , finely chopped with leaves
  • 5 Stalks Lemongrass , cut diagonally
  • 1 inch Ginger , grated
  • 2 teaspoons Sesame seeds (Til seeds)
  • 2 tablespoons Dark soy sauce
  • 2 tablespoons Red Chilli sauce
  • 6 Basil leaves
  • 1 tablespoon Corn flour , mixed with ½ cup of water.
  • 1 teaspoon Whole Black Peppercorns
  • Sesame (Gingelly) Oil , for cooking
  • Salt , to taste (caution, as soy sauce and Chinese chili sauce contains salt)

How to make Asian Style Tofu Curry with Roasted Eggplants

  1. To begin making the Asian Style Tofu Curry with Roasted Eggplants recipe, we will first make our sauce.

  2. 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.

  3. We wil now proceed to roast the vegetables.

  4. 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.

  5. 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

  6. After about 5 minutes, once the eggplants are perfectly roasted and softened transfer the roasted eggplants to another bowl and keep aside.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. Serve the Asian Style Tofu Curry with Roasted Eggplants along with a chinese fried rice or singapore rice noodles.

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Last Modified On Monday, 19 December 2016 14:34
     
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