Asian Style Tofu Curry With Roasted Egg Plant Recipe

step 1

• STEP 1.1 to make the sauce, in a mixing bowl add 2 tbsp cornflour, ½ tsp salt, 1 tsp coarsely pounded black pepper and ½ cup water. Mix well to make a smooth mixture so that no lumps are formed.

step 2

• STEP 2.2 add 2 tbsp chilli sauce, 2 tbsp soy sauce. Stir till well combined. Keep aside.

step 3

• STEP 3.3 in a preheated pan add 1 tbsp sesame oil, add 1 brinjal 1 cut into long pieces of 1 inch thickness, salt to taste and saute. Then cover the pan, turn the heat to low for about 5 minutes and allow the brinjal to steam cook for a few minutes till tender. Sprinkle water intermittently. Turn off the heat. Transfer the roasted eggplant to another bowl and keep aside.

step 4

• STEP 4.4 in the same pan add 1 tsp oil, add 1 inch grated ginger, 5 stalks of lemongrass cut diagonally, 6 spring onion bulbs and 1 red pepper cut into wedges. Stir fry on high heat till the peppers become tender and roasted.

step 5

• STEP 5.5 at this stage turn the heat to low and add the cornflour and sauce mixture. Stir continuously to avoid lumps forming. Add water to adjust the consistency of the sauce. Simmer for a few minutes so that the cornflour is completely cooked. Heck the sauce for salt and seasoning and adjust accordingly.

step 6

• STEP 6.6 next add the roasted eggplants and 250 grams cubed tofu to the pan and stir gently so that vegetables and tofu are well coated with sauce. If the sauce is too thick add a little more water.

step 7

• STEP 7.7 lastly add 6 basil leaves and stir. Cover the pan and simmer for 5 minutes to combine all the flavours.

step 8

• STEP 8.8 serve hot with steamed rice.