Best 5 Thai Charred Eggplant With Tofu Recipes
Embark on a culinary journey to the vibrant streets of Thailand and discover the tantalizing flavors of Thai Charred Eggplant with Tofu, a symphony of textures and tastes that will delight your palate. This delectable dish showcases the perfect balance between smoky, sweet, and savory, featuring tender eggplant charred to perfection, succulent tofu infused with aromatic herbs, and a symphony of zesty Thai flavors. Complemented by a vibrant array of side dishes, including a refreshing cucumber salad, a zingy peanut sauce, and a bowl of fluffy Jasmine rice, this meal promises an unforgettable culinary experience. Prepare to be captivated by the authentic flavors of Thailand as you embark on this flavor-packed adventure.
Here are our top 5 tried and tested recipes!
THAI CHARRED EGGPLANT WITH TOFU
This is a very authentic Thai flavored recipe using some European techniques in the preparation, which just makes this recipe a 10 out of 10. It's super delicious!!!
Provided by Angela
Categories Eggplant Side Dishes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the grill for high heat.
- Oil the grill grate, and cook the eggplants on all sides until charred and black, about 15 minutes. Remove from heat, and place on a rack to cool. Peel, slice diagonally, and set aside.
- In a food processor or blender, combine the chile peppers, garlic, cilantro, onion, sugar, and lime juice. Process until smooth.
- Heat oil in a large skillet over high heat, and add the chile mixture. Reduce heat to medium, and cook for 1 minute. Gently stir in the tofu, 1/4 cup of basil, and the eggplant. Cook until heated through. Remove to a serving dish, and garnish with the remaining basil.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 35.5 g, Fat 7 g, Fiber 11.3 g, Protein 9.9 g, SaturatedFat 1.1 g, Sodium 21.1 mg, Sugar 20.3 g
SPICY THAI EGGPLANT & TOFU
This meal is quick, easy and is very pleasing to the palate. It's always a hit in my house. My brother, who is a vegetarian made this for me a few years ago and I have added a little to it. Thanks Trev!
Provided by Momma Emi
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put water on to boil according to rice noodle directions.
- Food prep: Slice tofu into bite sized pieces, cut eggplant into bite sized pieces, dice onion & mince garlic.
- In a large skillet, add EVOO, garlic and onions. Allow to cook for 2 minutes to soften.
- Add tofu, eggplant, brocoli, spice & enough peanut sauce to coat (this should all simmer for about five minutes).
- When noodles are finished, add noodles to mix and toss in peanuts and/or cashews as well as more peanut sauce if needed to coat.
- Bon apetit!
- *I use the microwave bags of brocoli to keep from dirtying another dish. Also, my husband likes chicken in his, so I will sometimes cook a chicken breast in the EVOO before preparing the meal and then slice that up to add to his bowl.
Nutrition Facts : Calories 601.5, Fat 14.5, SaturatedFat 2.3, Sodium 233.2, Carbohydrate 105.2, Fiber 6.7, Sugar 3.2, Protein 12.8
CHINESE EGGPLANT WITH TOFU AND THAI BASIL
This recipe is full of Thai flavor and so easy to make. I always use Chinese eggplants (the longer, thinner eggplants), but other kinds will work just as well. Serve over brown rice.
Provided by jessi
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 3
Number Of Ingredients 8
Steps:
- Place tofu on a paper towel-lined plate. Cover with another paper towel and place a heavy pot on top. Allow to sit until extra moisture has released into the paper towels, about 30 minutes.
- Heat peanut oil over medium-high heat in a large skillet. Add tofu, onion, and garlic and saute until onions are soft, about 5 minutes, adding water if tofu sticks to the pan. Add eggplant, cover, and cook until eggplant starts to soften, 5 to 7 minutes. Add soy sauce and chili sauce, lower heat to medium, and continue cooking until eggplant becomes translucent, 7 to 10 minutes. Add basil and stir until wilted, about 1 minute.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 7.5 g, Fat 15.3 g, Fiber 1.2 g, Protein 12 g, SaturatedFat 2.4 g, Sodium 824.1 mg, Sugar 1.8 g
THAI EGGPLANT CURRY WITH TOFU
I like to make my own curry paste, because it intensifies the flavor of the curry immensely. Besides curry paste, all you need are eggplant and tofu. Serve over rice.
Provided by lilofrance
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 3
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a wok or skillet and saute eggplant in batches on both sides until browned, 3 to 5 minutes per side, adding more oil as needed.
- Combine cilantro roots, onion, chile peppers, garlic, sugar, lime juice, and fish sauce in a mortar; crush with a pestle into a soft paste.
- Heat 1 tablespoon oil in a wok or skillet over high heat, add curry paste and stir-fry for 1 minute. Add eggplant, cover, and cook for 3 minutes. Mix in tofu and Thai basil.
Nutrition Facts : Calories 274.1 calories, Carbohydrate 32.7 g, Fat 13.9 g, Fiber 7.2 g, Protein 11.7 g, SaturatedFat 2.1 g, Sodium 801.3 mg, Sugar 20.1 g
THAI CHARRED EGGPLANT WITH TOFU
This is a very authentic Thai flavored recipe using some European techniques in the preparation, which just makes this recipe a 10 out of 10. It's super delicious!!!
Provided by Angela
Categories Eggplant Side Dishes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the grill for high heat.
- Oil the grill grate, and cook the eggplants on all sides until charred and black, about 15 minutes. Remove from heat, and place on a rack to cool. Peel, slice diagonally, and set aside.
- In a food processor or blender, combine the chile peppers, garlic, cilantro, onion, sugar, and lime juice. Process until smooth.
- Heat oil in a large skillet over high heat, and add the chile mixture. Reduce heat to medium, and cook for 1 minute. Gently stir in the tofu, 1/4 cup of basil, and the eggplant. Cook until heated through. Remove to a serving dish, and garnish with the remaining basil.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 35.5 g, Fat 7 g, Fiber 11.3 g, Protein 9.9 g, SaturatedFat 1.1 g, Sodium 21.1 mg, Sugar 20.3 g
Tips:
- Select the right eggplant: Choose small to medium-sized eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are too large or have brown spots, as they may be bitter.
- Char the eggplant properly: To get the best flavor and texture, char the eggplant over high heat until it is slightly blackened and tender. You can do this on a grill, in a grill pan, or under a broiler.
- Use a flavorful marinade: The marinade helps to infuse the eggplant with flavor. Be sure to use a marinade that contains aromatic ingredients like garlic, ginger, and lemongrass.
- Cook the tofu until it is crispy: To get the best texture, cook the tofu until it is crispy on the outside and tender on the inside. You can do this by pan-frying or baking the tofu.
- Serve with a flavorful sauce: The sauce adds a delicious finishing touch to the dish. Be sure to use a sauce that is flavorful and complements the other ingredients.
Conclusion:
Thai Charred Eggplant with Tofu is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to use up leftover eggplant and tofu, and it is also a healthy and flavorful option for vegetarians and vegans. With its bold flavors and textures, this dish is sure to be a hit at your next gathering.
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