Spicy Tofu with Eggplant and Peppers

1 pound firm tofu
1 large eggplant, peeled and chopped
coarse salt
1 tablespoon canola or vegetable oil
1 onion, chopped
2 scallions, white part only, chopped
3 cloves garlic, minced
1 1 inch piece fresh ginger, peeled and grated
1 red bell pepper, roasted, peeled and chopped
1 yellow bell pepper, roasted, peeled, and c
1 jalapeño pepper, cored, seeded and minced
2 teaspoons whole mustard seeds, toasted
1/4 cup torn fresh basil
1/4 cup fresh cilantro
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 tablespoon curry powder
1 tablespoon tomato paste
1 tablespoon fresh lemon juice
salt to taste
freshly ground black pepper to taste

Place the tofu in a pie plate. Cover with several sheets of paper towel, and put a heavy pot on top. Set aside for at least an hour. When it has been pressed, discard the liquid and cut the tofu into small (1/2-inch) cubes.

Line a colander with paper towels and place the eggplant inside. Sprinkle with salt, and toss gently. Set aside for 30 minutes.

Heat the oil in a large, heavy skillet over medium-high heat. Add the onion, scallions, garlic, and ginger. Lower the heat to medium, and sauté until soft, about 8 minutes. Rinse the eggplant lightly, just enough to get the salt off the surface, and pat it dry with fresh paper towels. Add to the skillet along with the bell peppers, jalapeño pepper, mustard seeds, basil, cilantro, cumin, coriander, turmeric, curry powder, tomato paste, lemon juice, and pressed tofu. Sauté, stirring often, until the eggplant is cooked through, about 7 minutes. Season with salt and pepper.



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