Tofu With Eggplant (Aubergine) and Peppers
A scrumptious concoction of fresh vegetables and tofu, this traditional Vietnamese dish is excellent with earthy red wines such as our Domaine des Blagueurs Syrah Sirrah. (From the Wild Oats website)
- 3 tablespoons peanut oil
- 1 1/2 lbs extra firm tofu, drained and cut into 1-inch cubes
- 1 onion, chopped
- 3 tablespoons soy sauce
- 3 large tomatoes, peeled and cut into eighths
- 3 large red peppers, chopped
- 1 small jalapeno or other hot pepper, seeded and minced
- 1 large eggplant, cut into 1-inch cubes
- 1 1/2 lbs mushrooms
- 2 summer squash, cut into 1-inch cubes
- 1 bunch scallion, coarsely chopped (white and green parts)
- 1 1/2 tablespoons tomato paste
- 6 sprigs fresh cilantro, for garnish
Place tofu cubes into a steamer and allow to steam for 20 to 30 minutes while chopping vegetables.
Meanwhile, heat oil in a wok or large skillet until very hot. Transfer tofu to pan and sauté until brown on all sides, then remove from pan and set aside.
In same pan, sauté onion for one minute. Add soy sauce and one tablespoon water if necessary. Add tomatoes, red peppers, hot peppers, eggplant, mushrooms, squash, scallions, and tomato paste and reduce heat. Simmer for about 10 minutes, or until vegetables are soft. Add tofu and continue cooking until tofu is heated through.
Serve on platter, garnished with cilantro and rice or noodles. We recommend Forbidden rice, though not exactly traditional, for its exotic nutty flavor and psychedelic color that beautifully compliments the eggplant and peppers.