Friday, January 17, 2014

P.E.T. (Pumpkin Eggplant Tofu)

I made this dish to compete with replicate a stir-fry that Zippy had gotten as takeout from a local Thai restaurant. It's clearly a pretty improvised and flexible recipe. As with any stir-fry, you want to be conscious of how long different ingredients will take to cook (and how cooked you want them to be). You deal with this by pre-cooking them and/or by adding them at different points in the process.

Next time I make this, I will keep track of times and amounts so that I can share the recipe more accurately.


P.E.T. (Pumpkin Eggplant Tofu)

Ingredients
oil
eggplant, chopped
more oil
onion
garlic
ginger
chili
celery
carrot
mushroom
bell pepper
tofu
pumpkin (winter squash)
*
vegetable stock
rice wine (mirin)
tamarind extract
sesame oil
*
basil, chopped

Instructions
Fry eggplant separately until soft. Remove from heat and set aside.
In a large wok or frypan, saute onion, garlic, ginger, chilies.
Add celery and carrot.
Add mushroom and bell pepper.
Add tofu and pumpkin and eggplant (already fried).
Add simmering/deglazing liquid: veg stock, rice wine, tamarind extract, sesame oil.
Cover and cook on low about 5-8 minutes until squash is tender but not mush. Stir in basil. Serve with rice.

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