I love to make the eggplant-tofu-pork dish that my mom made when we were growing up. Here, I’ve turned it into a nice and hearty vegetarian main dish and you won’t even miss the pork with the use of tofu and mushrooms.
Tofu with Eggplant (meatless)
- ¼ cup oil
- 1 package of extra firm tofu (14 oz)
- 2.5-3 lb eggplant
- 2 chopped cloves of garlic
- 1/3 cup chopped onion
- 2 cups of sliced mushrooms
- 1 tsp salt
- black pepper to taste
- 3 tbsp fish sauce
- 1 tsp oyster sauce (optional)
- 1 cup of water
1. Remove tofu from package and pat dry. Place tofu on cutting board with the longest side facing towards you and cut 6 even vertical slices still keeping it as a tofu block, turn the knife horizontally and cut 1 horizontal slices into the tofu block. Now you should have about 12 tofu squares. Blot the tofu strips dry with paper or dish towel – this limits some of the grease splatter.
2. Cut eggplant lengthwise in to quarters. Slice the quartered eggplant into ½ inch thick slices.
3. Heat oil in large frying pan on medium high heat.
4. Place tofu into the oil and fry until golden brown on all sides. Be sure to space out the tofu in the pan, or else they will stick together. Place the fried tofu on a plate lined with paper towels to absorb the excess oil.
5. Pour off the remaining oil except for 2 tbsp and sauté the chopped onions until translucent. Add to the onion the chopped garlic and give it a quick stir. Add the sliced mushroom and sauté for 3-4 minutes.
6. To the sautéed mushroom mixture, add sliced eggplant and a cup of water.
7. Season the mixture with the fish sauce, oyster sauce and black pepper. Cook with lid on for 15 minutes on medium to medium low heat, occasionally stirring the contents.
8. Once the eggplant is cooked then stir in the fried tofu. Cook over medium heat for 2 minutes to incorporate the tofu.
9. Garnish with cilantro if desired and serve with rice.