Eggplant Tofu Recipe Vegan at Pearl Allen blog

Eggplant Tofu Recipe Vegan. Once the eggplant is crisped up on most of the edges, remove the tofu and eggplant from the skillet and set it aside. Slice tofu into ½ blocks. While eggplant is salting, combine tofu cubes, cornstarch, and salt in a container and toss to coat. In the same pan, add 1 tbsp sesame oil. Lay down paper towel on top of cutting board and place tofu on top. Heat some oil in a wok. Add the sliced tofu to the pan once the oil is sizzling. You can use weight, such as a plate or lid, to ensure the eggplant stays submerged. Meanwhile, in a small bowl, mix. Cover the tofu with another paper towel and place something slightly heavy on top. Transfer to a bowl of cold salted water and let it rest. Sprinkle in salt, stir, and let sit in the fridge for 15 minutes. Chop the vegetables and add to the pan.

Eggplant with tofu How to prepare it at home (absolutely delicious)
from tasteasianfood.com

Sprinkle in salt, stir, and let sit in the fridge for 15 minutes. Transfer to a bowl of cold salted water and let it rest. In the same pan, add 1 tbsp sesame oil. Once the eggplant is crisped up on most of the edges, remove the tofu and eggplant from the skillet and set it aside. You can use weight, such as a plate or lid, to ensure the eggplant stays submerged. Cover the tofu with another paper towel and place something slightly heavy on top. Chop the vegetables and add to the pan. Add the sliced tofu to the pan once the oil is sizzling. While eggplant is salting, combine tofu cubes, cornstarch, and salt in a container and toss to coat. Meanwhile, in a small bowl, mix.

Eggplant with tofu How to prepare it at home (absolutely delicious)

Eggplant Tofu Recipe Vegan Chop the vegetables and add to the pan. Transfer to a bowl of cold salted water and let it rest. Cover the tofu with another paper towel and place something slightly heavy on top. Sprinkle in salt, stir, and let sit in the fridge for 15 minutes. Chop the vegetables and add to the pan. Slice tofu into ½ blocks. In the same pan, add 1 tbsp sesame oil. Meanwhile, in a small bowl, mix. Once the eggplant is crisped up on most of the edges, remove the tofu and eggplant from the skillet and set it aside. Lay down paper towel on top of cutting board and place tofu on top. Add the sliced tofu to the pan once the oil is sizzling. You can use weight, such as a plate or lid, to ensure the eggplant stays submerged. Heat some oil in a wok. While eggplant is salting, combine tofu cubes, cornstarch, and salt in a container and toss to coat.

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