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SAUCED CRISPY EGGPLANT TOFU

This is a serious veggie dish with tons of flavor and texture that make you forget there is no meat.  

TIP: When frying at home use a small pot and work in batches so you don’t have to use too much oil or make a huge mess.

HARDWARE: Small Pot (for frying), Wok or Skillet, Large Slotted Spoon and if you have it – a Sheet Tray with Resting Rack

YIELDS 2-4 Servings
PREP & COOK 20 minutes
READY IN 40 minutes

INGREDIENTS:
1/2 cup Just+Add Beer Smoky Japanese Miso BBQ
1/4 cup Stone Xocoveza Imperial Stout or Your Favorite Stout
1/4 cup Vegetable Stock
1 medium Eggplant (approximately 1 pound)
1/2 Block Tofu
1 medium Red Onion
1 large Carrot
1 bunch Scallion
1 cup Potato Starch (Corstarch OK)
3 cups Canola Oil (for frying)

STEP 1: MAKE SAUCE

Combine 1/2 cup Just+Add Beer Smoky Japanese Miso BBQ with 1/4 cup Stone Xocoveza Imperial Stout, 1/4 cup vegetable stock, 1/2 teaspoon potato starch.

STEP 2: PREP

Dice eggplant tofu and red onion. Slice carrot and scallion.

STEP 3: SEASON & DREDGE

Season eggplant and tofu. Let eggplant stand for 5 minutes. Then dredge both liberally with potato starch (separately).

STEP 4: COOK IT UP

Fry the eggplant and tofu at 350F for 3-5 minutes or until crispy. Set aside.

Sauté onion and carrot in smoking hot pan for 20 seconds. Set aside.

In the same sauté pan you used for the onion and carrot, add your sauce mixture (fron step 1) and bring up to a boil and let the starch thicken the sauce. Once the sauce has thickened, add all cooked ingredients to the pan and toss to coat with sauce evenly.

STEP 5: PLATE & SERVE

Serve over steamed rice. Garnish with scallion and sip the rest of your Stone Xocoveza Imperial Stout