Spicy Tofu With Eggplant And Mushrooms
2 tbsp soy sauce 25 mL
2 tbsp rice wine 25 mL
1 tbsp hoisin sauce 15 mL
1 tbsp cornstarch 15 mL
1 tbsp water 15 mL
1/2 tsp sesame oil 2 mL
To Cook:
2 tsp vegetable oil 10 mL
3 cloves garlic, finely chopped 3
1 tbsp chopped fresh ginger root 15 mL
4 green onions, chopped 4
1 tsp hot chili paste 5 mL
1 lb eggplant (4 small), diced 500 g
1/4 lb fresh shiitake mushrooms, stems removed, chopped 125 g
1/2 lb tofu, diced 250 g
2 tbsp chopped fresh cilantro or parsley 25 mL
4 cups steamed rice 1L
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