Wednesday, November 2, 2011

THAI EGGPLANT STIRFRY: VEGAN AND GLUTENFREE

I encountered Thai eggplants for the first time on a recent shopping trip to NYC's Chinatown. Internally, they have the seeds that make them recognizable as eggplant, but externally, these small green globes, with a slightly marbleized patterning, seem to have almost nothing in common with the traditional dark purple strain we commonly see in supermarkets. Although the taste is nothing other than eggplant-y, the shape is so inspiring, this will not be the last recipe I publish with them!

THAI EGGPLANT STIRFRY

2 generous servings

2 thai eggplants, about 2-3" diameter, halved and cut in thin slices
2 scallions, chopped (white and green)
4 cloves garlic, sliced thin
2T julienned fresh ginger
1 cup sliced red and yellow peppers
1 cup snow peas
4 oz firm tofu, drained, pressed, drained again
1 T canola oil
1 tsp toasted sesame oil
2 T tamari sauce

One hour in advance, prepare the marinated tofu pieces.

Tofu:

Drain tofu
Wrap tofu in clean dish towel
Place wrapped tofu on plate, weighted with several pounds of canned food or heavy pots, for about one hour.
Unwrap tofu and pat dry.
Cut into small pieces about 3/8 inch x 3/4 inch.
Place pieces in shallow bowl in one layer.

Marinade:

Whisk together tamari and sesame oil.
Pour marinade over tofu pieces.
After 10 minutes, turn pieces.
Let tofu marinate for another 10 minutes.


Vegetables:

On medium high heat, saute onions, ginger and peppers in canola oil until softened.
Add garlic and eggplant. Stir well.
Raise heat to high. Add tofu and stir well.
Add marinade and snow peas, stirring until snow peas turn bright green and are thoroughly steamed.

Serve over brown rice, with additional tamari sauce if desired.

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