Braised eggplant and tofu in Claypot 鱼香茄子煲🍆#veggies#
This veggies dish really tastes better than a meaty dish and the bonus is it is much easy to digest with tons of cancer fighting benefits from galangal and eggplant skin. Pixian fermented bean paste is a Chinese staple condiment and is the key ingredient for cooking Sichuan cuisine, using an ancient way of fermentation for a whole year using a special kind of chili and broadband. This paste is the secret turning easy going eggplant and flavorless tofu into delicious sponges that soak up amazing sauce. Gather a bag of Pixian fermented bean paste and let's cook this wonderful dish. This dish is great to serve with brown rice or on top of paste.
Braised eggplant and tofu in Claypot 鱼香茄子煲🍆#veggies#
This veggies dish really tastes better than a meaty dish and the bonus is it is much easy to digest with tons of cancer fighting benefits from galangal and eggplant skin. Pixian fermented bean paste is a Chinese staple condiment and is the key ingredient for cooking Sichuan cuisine, using an ancient way of fermentation for a whole year using a special kind of chili and broadband. This paste is the secret turning easy going eggplant and flavorless tofu into delicious sponges that soak up amazing sauce. Gather a bag of Pixian fermented bean paste and let's cook this wonderful dish. This dish is great to serve with brown rice or on top of paste.
Cooking Instructions
- 1
Cut eggplant into 1 inch sticks and soak them in salt water. (It reduces the oil required for sauté)
- 2
While eggplant is soaking. Pan fry extra firm tofu in a flat pan. If you struggling with the sticky issue, nonstick pan can be used for this job. Seal tofu until golden brown.
- 3
In a cast iron wok, sauté garlic, bell peppers and galangal in oil until aromatic. Add pan seared tofu and squeeze dried eggplant. Sauté on medium heat.
- 4
Mix tamari sauce and Pixian fermented bean paste in 1 cup of hot water. Pour into the wok. Stir until the sauce well coated everything and allow it to cook on high heat to reduce liquid. If eggplant is not soft and not tranlucent add more hot water if needed.
- 5
On a Clay pot, heat up 2 tsp sesame oil and sliced green Onion sauté until aromatic.
- 6
Transfer all veggies into the Clay pot and bring it to a boil again. Add finishing herbs, Basil and cilantro right before serving. Serve in the Clay pot.
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