Tofu and eggplants with salted yellow beans
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
1 big cake of firm tokwa (or 4 small ones)
2-3 eggplants
1 tbsp. of finely minced garlic
2 shallots, peeled and thinly sliced
1 heaping tbsp. of salted yellow beans, strained
1 tsp. of tapioca or corn starch
1-1/4 c. of meat or chicken broth
4 tbsps. of light soy sauce
1/2 c. of cooking oil
salt
pepper
sugar
a few drops of sesame seed oil
chopped or snipped wansuy (cilantro) for garnish
Cooking procedure :
Soak the tokwa in water for an hour then change the water and soak for another hour to remove any plastery taste and aroma. Drain well and cut into bite sized pieces.
Trim the ends of the eggpplants and dice, roughly the same size as the tokwa. Soak in water to prevent discoloration.
Heat the cooking oil in a wok or frying pan. Lightly fry the tokwa cubes, turning for even browning. Drain on paper towels.
In the remaining cooking oil, fry the diced eggplants for a few minutes, tossing often. Add the minced garlic, sliced shallots and salted yellow beans. Cook, tossing, for about a minute. Pour in half a cup of broth. Season with soy sauce, a little salt, pepper and sugar. Adjust the amounts to suit your taste. Lower the heat, cover and simmer for about five minutes or until the eggplants are almost done. Add the fried tokwa to the wok or pan. Stir a few times. Dissolve the starch in the remaining broth and pour over the eggplants and tokwa. Cook, stirring, for another 30 seconds or until the sauce thickens and clears. Turn off the heat and drizzle some sesame seed oil over the cooked dish. Toss a few times. Transfer to a serving platter or bowl and garnish with chopped or snipped cilantro.
Serve at once.
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Hi . Tried this yesterday and it was deelishus! tks. one comment though.. how come in your pix it looked much better than the one i cooked! too much eggplants, i guess … cheers … and more healthy vegetable recipes to come please.
Hi, Con. If i may ask, what’s the difference between tokwa and tofu? I see 2 different packagings even with the local variety, one marked tokwa and one marked tofu. Is there any preparation difference also? Thanks!
Hi Belle, tokwa is just the local name for tofu. And it generally refers to firm tofu.