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Janella Purcell

Chinese Eggplant and Silken Tofu with Brown Rice and Quinoa


Ingredients

  • 4 tbls olive oil
  • 8 long/4 cups eggplants, (Asian/long variety works well for this)
  • 2 tbls olive oil
  • 1 large leek, halved and cleaned
  • 2 cloves garlic, crushed
  • 1 green chilli, chopped
  • 1 tbls ginger, finely sliced
  • 1 tbls coriander stems, chopped finely
  • 3-4 sachets dashi
  • 1 tsp sesame oil
  • 2 tsp tamari
  • 2 pkt silken tofu, cut into large squares
  • 8 shitake mushrooms
  • 2 tbls coriander leaves
  • 4 spring onions, sliced on the diagonal

Method

  1. Slice eggplants into wedges of approximately 4cm.
  2. Lightly fry in the olive oil until starting to brown all over (the eggplant will soak up all of the oil so you may need to add more. If you’re avoiding too much oil, then brush the eggplant with oil and grill or bake it.)
  3. Remove from pan and place on a paper towel.
  4. Slice leek into half moons and place in same pan with a bit more oil.
  5. Cook over medium heat, adding garlic, chilli, ginger and coriander stems and cook for a further 1 minute.
  6. Add the eggplants, water to cover plus a bit more, dashi stock, sesame oil and tamari to the pan.
  7. Let simmer until eggplants are soft and tender, about 15 minutes.
  8. Now gently add the tofu to the pan – be gentle with silken tofu a sit easily falls apart.
  9. Garnish with spring onions and coriander leaves.
  10. Nice served with quinoa or organic brown rice.
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What do you think?

 
  • Kelly
    July 2010

    I have a 2 year old who loves all of your food too!! So glad i can bring him up on such amazing food! Cant wait for your next book!

  • janella
    January 2010

    It's one of my favourite dishes. Add the mushrooms anytime Adam, esp if they're fresh. I put them in with the eggplant. Regarding the dashi, you can get a vegan one - by Spiral. It's in a blue packet as opposed to the one with the bonito (tuna) flakes in teh red packet. Sorry for the lack of explanation on that one. Soooo glad you guys like this dish.

  • November 2009

    OMG this is so delicious. I was a little skeptical when i smelt the dashi but with the sliken tofu it is a match made in heaven. Add the mushrooms to the leeks when they have started to soften. This is definitely going to become a staple.

  • Adam
    November 2009

    DOH when do i add the mushrooms. Smells delicious

  • sarah
    November 2009

    this looked really yummy! There is one thing I want to point out though. In the tv show she said this was a vegan dish. however if you use the dashi stock powder it won't be a vegan or vegetarian dish because dashi is made from dried fish. hmmm I thought she would have known this!

    • Shaz
      December 2010

      Oh and "Girl from Ipanema" is from Brazil, nowhere near Mexico. And empanada is pronounced with a normal n, not the ñ sound. Sorry to sound pedantic, but as a Latino vegan it's slightly irritating to see both of these things mangled in one show! lol

    • Shaz
      December 2010

      I noticed too. She said it was vegan, then a minute later said the dashi is made from dried tuna. Bad form!

    • vee
      May 2010

      It depends on the dashi. Just as other types of stock have variable ingredients, so does dashi. Bonito (fish) is not a mandatory ingredient. It's quite possible to have a vegan dish that contains dashi.

    • Tiny Dancer
      November 2009

      I noticed this also when I watched the show!

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