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.