Crispy fried succulent eggplant and tofu wedges are smothered in spicy sweet black bean sauce, in this savory, protein-packed entrée.

While the outer texture of these flavorful wedges is crispy, inside they are warm, soft, and chewy. Top this dish with fresh cilantro and chili, and serve with steamed rice.

EGGPLANT TOFU WITH SPICY BLACK BEAN SAUCE [VEGAN]

THIS RECIPE IS :

Dairy FreeVegan

COOK TIME

20

INGREDIENTS

FOR THE BOWL:

  • Vegetable oil, for deep frying
  • 8 ounces of eggplant, cut like steak fries
  • 2 tablespoons corn starch, for coating eggplant
  • 2 thin slices of ginger
  • 1 tablespoon black beans
  • 8 ounces fried tofu, cut like steak fries
  • 1/2 teaspoon salt
  • 1/4 cup of Thai basil leaves
  • 2 pieces of fresh red chilis, sliced
  • Cilantro

FOR THE SAUCE:

  • 1 tablespoon soy sauce
  • 1 tablespoon sweet soy sauce
  • 1 teaspoon of chili paste
  • 1/2 teaspoon corn starch
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Pepper, to taste
  • 3/4 cup cold water
  • Sesame oil

PREPARATION

  1. Heat oil in a wok at medium heat.
  2. Add corn starch and eggplant into a bowl. Toss to lightly coat the eggplants. Deep fry the coated eggplants until golden brown. Remove and place on paper towel.
  3. Heat wok at medium heat and add 1 tablespoon of oil.
  4. Add ginger, black beans, and tofu, and lightly stir fry for 2 minutes.
  5. Add and mix all sauce ingredients into a bowl, pour into wok, and bring everything to boil.
  6. Add the fried eggplants and Thai basil leaves, give it a quick toss, and pour onto serving plate.
  7. Garnish with fresh chili and cilantro.