So I’m finally back from my hiatus while I was chilling in DC with the boyfriend. I did lots of exploring/gawking at the cherry blossoms, and also encountered the mythical black squirrel that lives in Jacob’s yard…
I’ll make more updates about the trip later when I post my review on Mitisam, the Native-American cafe in the Native American Smithsonian Museum (spoiler: I ate a fern :O ) . But let’s get to the food!
I’ve made so many variations of this recipe that I consider it one of my signature dishes. I like it a lot because not only is it flavorful, but also uses healthy produce and my vegetarian/vegan friends can eat it. I use chinese eggplant because the skin is more tender and has beautiful purple mid-tones. If necessary, I’m sure you could use traditional Italian eggplant but I would peel the skin first. If you want the dish to be truly veg/vegan, make sure the sauce is free of broths! Mine was, but I would double check.
Chinese Eggplant & Tofu in Black Bean Ginger Sauce
Serves 2 as main dish
2 medium-sized chinese eggplant, cut into half-moons
2 tablespoons minced fresh ginger
2 1/2 tablespoons black bean sauce (found at asian markets)
4 green onions, cut into inch long pieces
9-10 white mushrooms, sliced
8 oz extra-firm tofu, drained and pressed for 10 minutes, sliced into cubes
1 tablespoon vegetable oil
Sesame seeds and extra green onions for garnish
Rice to serve
1. Heat the oil in a wok or deep skillet at medium heat until shimmering.
2. Carefully place tofu cubes in wok and stir-fry until golden brown. Remove from wok and place on plate and cover.
3. Spray wok with cooking spray and add a splash of rice vinegar to remove any residual bits of tofu. Add eggplant and cook for 2 minutes, then add mushrooms. Cook until tender and then remove and add to tofu on plate.
4. Reduce heat to low and add ginger to pan. Cook for 30 seconds, then add black bean sauce. Cook for 1 minute.
5. Add tofu, eggplant, mushrooms, and green onions to the sauce and ginger. Mix so all ingredients are coated, and cook for 3-4 minutes.
6. Serve over white rice, garnish with sesame seeds and extra green onions.