Hoisin Eggplant with Tofu

I didn't realize how much I liked eggplant until I tried a Japanese eggplant over a traditional Italian eggplant. Japanese eggplants are thin and long and have a lot less water in them, making them tender and soft without being rubbery. A long, slow cooking process yields the best result in my opinion. In the end you will be left with a caramelized, naturally sweet piece of eggplant that is perfectly tender without being mush. If you can't find Japanese eggplants, simply substitute for one large Italian eggplant and definitely do not skip the salting process!
 
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Tender Japanese eggplant, bell peppers, sweet onion and herbs slowly caramelized with tofu then simmered in a hoisin-chile sauce. A perfect meal to serve over rice or quinoa or eat in a big bowl alone.

Hoisin Eggplant with Tofu
serves 4
2 japanese eggplants, unpeeled, large dice
sea salt
1lb extra firm tofu, drained and pressed, medium dice
4 tbl melted coconut or canola oil, divided
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 large sweet onion, halved, thinly sliced
4 garlic cloves, minced
1/2 cup tamari
1/3 cup hoisin sauce
1/4 cup water
2 tsp cornstarch
2 tsp sriracha or your favorite chili sauce
3 tbl cilantro, roughly chopped
12 mint leaves, roughly chopped
2 cups cooked jasmine rice

Once the eggplant is chopped, sprinkle it with 1 tsp of salt and set aside on paper towels for 10-15 minutes while you cut the remaining vegetables.
In a large non-stick saute pan, add 3 tbl of oil. Pat the eggplant dry and add the eggplant and tofu to the pan. Cook over medium-high heat for 15 minutes, stirring often.
Add all of the bell peppers, onion, garlic, 1/4 tsp salt and the remaining 1 tbl of oil and saute 10 minutes more until the peppers have softened.
In a small bowl combine the tamari, hoisin, water, cornstarch and sriracha. Whisk until the cornstarch has dissolved. Add to the vegetables and simmer for 15 minutes.
Add the cilantro and mint and serve over rice.

Curry Vegetable Rundown

A rundown is a Caribbean dish involving cooking a variety of vegetables in coconut milk along with traditional spices like allspice and thyme. Sweet potato, zucchini and carrots would also be great simmered in this curry stew so change things up and try what combination you like best.

Tofu, broccoli and swiss chard simmered slowly in a thick, rich tomato coconut curry with fresh ginger, thyme and a whole habanero.

Curry Vegetable Rundown
1 head broccoli, cut into florets
2 tbl extra virgin olive oil
1 yellow onion, large dice
3 garlic cloves, grated
1 tsp grated fresh ginger
1 tsp fresh thyme leaves
1 habanero pepper, whole or halved depending on desired heat level
2 tsp curry powder
1 tsp turmeric
3/4 tsp allspice
1-15oz can chopped tomatoes
2 cups coconut milk
1 cup water
1 lb extra firm tofu, drained, pressed, medium cubes
1 head swiss chard, roughly chopped
1/4 cup fresh chopped cilantro
salt and pepper

Bring a small pot of water to a boil. Add broccoli and cook for 3 minutes. Drain and shock in a bowl of ice water. Drain and set aside.
Heat the oil in a large pan and saute the onions with some salt until soft and translucent, 5 minutes. Add the garlic, ginger, thyme, habanero pepper, curry, turmeric and allspice. Toast for 2 minutes. Add the tomatoes, coconut milk, water and stir to combine. Bring to a simmer and add the tofu and chard. Bring back to a simmer, cover and cook for 15 minutes. Uncover, add the reserved broccoli and simmer 5 minutes more. Taste and season with salt and pepper. Stir in 2 tbl of cilantro and garnish the tops with the remaining cilantro.

Red Coconut Curry with Tofu and Vegetables

Let's start off by saying, that I am the whitest-white girl around. For God's sake my maiden name is Smith. Is that enough proof!? But regardless, I'm pretty convinced that somewhere along the bloodline way way way back, there was an Asian grandma and her cooking skills have made their way into my soul. I need to embrace this ...and embrace I will! I was REALLY pleased how my recipe turned out the first time around, I wouldn't make any changes if made again.

Most vegetable curries prepare the vegetables by steaming or blanching, but why lose all that great flavor and nutrition to a big pot of water? I roasted all the vegetables in my curry dish with some additional spices so not only are all the flavors retained, but they are accentuated and have the slight roasted char that I love so much.

Crisp broccoli, cauliflower, colorful bell peppers and tender sweet potato, roasted until sweet and tossed in a thick red curry coconut sauce with tofu and fresh cilantro and basil.

Roasted Vegetables
1 cup broccoli florets
1 cup cauliflower florets
1/2 red bell pepper, large dice
1/2 orange bell pepper, large dice
1 large sweet potato, peeled, medium dice
2 tbl olive oil
2 tbl curry powder
1 tsp salt

Preheat the oven to 375.
On one large or two baking sheets, toss all of the vegetables with the oil, curry powder and salt.
Roast until the sweet potato is cooked all the way through and the rest of the vegetables are tender, tossing once in between. 30 minutes. Set aside and make curry sauce.

Red Coconut Curry with Tofu
3 tbl canola oil
1 yellow onion, halved and cut into 1/4" half moons
1-lb extra firm tofu, drained and pressed, large dice
1 tsp salt
1/2 tsp pepper
1 tsp fresh grated ginger
3 garlic cloves, minced
2 heaping tbl natural peanut butter
1-15oz can coconut milk
2 tbl ( 2 0z.) red curry paste
1 tbl palm sugar or organic brown sugar
3 tbl fresh chopped cilantro, divided
4 large basil leaves, chiffonade
lime wedges for garnish
1/2 red & orange bell pepper, very thinly sliced, raw for garnish
Brown or Jasmine rice (optional)

In a large soup pot or dutch oven, heat the oil and saute the onions until they start to soften, 5 minutes. Add the tofu and saute over medium-high heat with salt and pepper until they have a crisp, golden brown exterior.
** The pan I used to make this in did not have a nonstick bottom. Because of that, the tofu had a tendency to really stick and I lost a lot of that great crisp coating. If this happens to you, just use a little water (or even better, vegetable broth) to deglaze the pan and scrape up all those brown bits. You don't want to lose that great flavor. Whether it is on the tofu or in the sauce, the taste is still in your dish and that's all that counts!

Add the ginger and garlic and cook 3 minutes more until the ginger is fragrant. Add the peanut butter and coat, allowing the peanut butter to melt.
Add the coconut milk, palm sugar, curry paste and 2 tbl of fresh cilantro. Bring to a low simmer and cover, cooking for 15 minutes.
Add in the roasted vegetables and toss to combine and reheat the vegetables. Taste and adjust seasonings if necessary.
Garnish with the remaining 1 tbl of cilantro, basil, lime wedges and shaved bell peppers.