Braised Eggplant with King Oyster Mushrooms and Tofu

Name: Braised Eggplant with King Oyster Mushrooms and Tofu
Total time: 3600 s
Yield: Serves 8 servings
Cuisine: American
Ingredients: 2 eggplants; 1 package king oyster mushrooms; 3 blocks firm tofu; Perilla leaves, green onion (or leek), salt, vegetable bouillon, black pepper, sugar

Bích Hòa @130412Lam

Vietnam

Taking advantage of the weekend to cook all vegetarian dishes for my family, avoiding animal products. Eating vegetarian whenever possible brings peace of mind and is good for health.

Bích Hòa @130412Lam

Vietnam

Taking advantage of the weekend to cook all vegetarian dishes for my family, avoiding animal products. Eating vegetarian whenever possible brings peace of mind and is good for health.

Saved

Ingredients

60 minutes

Serves 8 servings

2eggplants
1 packageking oyster mushrooms
3 blocksfirm tofu
Perilla leaves, green onion (or leek), salt, vegetable bouillon, black pepper, sugar

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Steps

60 minutes

1

Make sure you have all the ingredients ready.
2

Cut the eggplants and soak them in salted water. Slice the king oyster mushrooms as shown in the picture.
3

Soak the eggplant for 15-20 minutes, then drain and rinse again with salted water.
4

Fry the tofu on high heat until golden brown.
5

Remove the tofu and blot off excess oil.
6

Add oil to a pan and sauté the green onion (or leek) until fragrant. Add the eggplant and stir-fry until cooked, then add half the salt and bouillon and continue to stir-fry.
7

When the eggplant is cooked, add the mushrooms and tofu. Pour in 1/2 cup (about 120 ml) water, season with 1 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon soy sauce, and 1 teaspoon caramel sauce (for color). Gently stir and simmer on low heat for 10 minutes to let the flavors absorb. Add black pepper and finely sliced perilla leaves, then turn off the heat.
8

Serve hot with rice for a light and wholesome meal.