Eggplant with spicy garlic sauce | Vegan & Vegetarian Eggplant Recipe | Crispy Sautéed Eggplant
Crispy sauteed Eggplant with Spicy Garlic Sauce is a beautifully rich dish that's perfect on steamed rice. This Eggplant recipe is a restaurant-style recipe and perfect for a vegan with a vegetarian.
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???? Your new favorite tofu dish, guaranteed. (椒鹽豆腐)
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Watch Daddy Lau teach us how to make salt & pepper tofu. This is one of the most addictive fried vegetarian dishes ever!
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⏲ CHAPTERS ⏲
00:00 - Prepare veggies
01:14 - Drain & wash tofu
01:38 - Cut tofu
02:16 - Boil tofu
03:36 - On tofu
04:16 - Dry & coat tofu
05:38 - Best flour for coating tofu?
05:55 - How to get tofu to stick to batter?
07:16 - Fry tofu
08:41 - How to prevent tofu from clumping together?
09:22 - How to get tofu crispy?
10:10 - Stir-fry veggies
11:04 - Add tofu
11:41 - Cooking summary
12:38 - Favorite salt & pepper dish?
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
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Eggplant Tofu Panda Express Copycat Recipe
This Eggplant Tofu Panda Express Recipe rivals even the real deal. It’s full of delicious tofu, red bell pepper, and eggplant with a deliciously sweet and spicy sauce.
Recipe:
INGREDIENTS
1 lb extra-firm tofu, squeezed of excess moisture and cut into 1 inch cubes
2 Tbsp corn starch
1 large eggplants, cut into 1 inch chunks with skin
1 large bell peppers, cut into 1 inch pieces
4-5 garlic cloves, minced
1 Tbsp minced ginger
3-4 green onions, white and green parts separated
Sauce
¼ cup soy sauce (use tamari if gluten-free)
¼ cup vegetable broth or water
1 Tbsp brown sugar
1 Tbsp sesame oil
1 Tbsp chili paste or sambal oelek
1 Tbsp rice vinegar
1 Tbsp cornstarch (or arrowroot)
INSTRUCTIONS
Heat a large skillet with neutral oil over medium-high heat.
Toss tofu in a small bowl with cornstarch until coated.
Add the tofu to the skillet (don't toss it for up to 10 minutes so it crisps up). You can do all sides or just two sides – depends on how much time you have.
While the tofu cooks, whisk together all ingredients for the sauce until smooth.
Once the tofu is golden brown, set the tofu aside (best practice is on a wire metal rack on a baking sheet so it stays crispy).
In the same skillet, add the eggplant, red bell peppers, garlic, ginger, and green parts of your green onions. Cook until crisp tender then add the tofu back in.
Pour the sauce over the top and it should start to thicken. Reduce heat to medium-low and continue to let simmer for about 5 minutes. Remove from heat.
Serve with the white parts of your green onions and salt/pepper to taste. Enjoy!
Thai Basil Eggplant Stir Fry | Woo Can Cook
hello hi everyone! Wesley here. Today we’re diving back into our series dedicated to actually decent vegetarian recipes with a shot at one of my favorite classic Thai stir fries, which is a Thai basil eggplant. For those following along, in this series, we have been diving into the wonderful world of stir fries and recipes that are not necessarily designed to be vegetarian, but simply occur this way because of the proteins and veggies that the dishes highlight. This tends to happen a lot in tofu-centric chinese cuisine, but today we’re actually gonna be touching on one of my favorites from Thai wok cooking, focusing (as you might guess) on the use of eggplant. As the name implies, a Thai basil eggplant stir fry is a relatively straightforward but still deceptively tricky one, making use of Thai basil, eggplant, and a quick dark soy sauce and fish sauce base. Those that have had (bad) versions this dish however (or really, any bad eggplant stir fry), will be familiar with the sensation of biting into a piece of eggplant, only to squeeze out a puddle of cooking oil, which happens all too frequently because of the spongey nature of the eggplant. So, today we’ll be diving into my favorite way of properly stir frying this deceptively tricky vegetable, and just generally how to NOT end up with a giant bowl of mushy, goopy, oily eggplant, which nobody wants. Hope you try it.
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RECIPE (written version):
0:00 Hello Hi Everyone
1:48 Mise En Place (veggies)
3:00 Mise En Place (eggplant)
4:30 Mise En Place (sauce)
5:18 On The Stove (eggplant)
6:13 On The Stove (stir fry)
7:04 Let's Eat!
8:26 Thanks For Watching!
Eggplant Stir Fried | Chinese Style Eggplant Easy Recipe| Yu Xiang Eggplant| | 鱼香茄子| 简易炒茄子食谱
Chinese Eggplant Recipe– Yu Xiang Eggplant 鱼香茄子 ????
A savory and spicy Chinese eggplant stir fry with minced chicken/pork (魚香茄子) is great to serve with rice.
Ingredients
- 2 Eggplants
- 100g mince chicken
- 4 Clove Garlic
- 2 Chillies
- 1 piece of boneless salted fish
- Spring onions
Seasoning
-100g water
-1 Tbsp. Oyster Sauce
-1 Tbsp. Soy Sauce
-1 Tsp. Black Soy Sauce
-1 Tsp. Sugar
-1 Tsp. LAO GAN MA Bean Sauce With Chilli
-Tapioca water
(1 Tsp Tapioca Flour + 2 Tbsp. water)
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How to Make Eggplant Tofu Stir Fry - Chinese Restaurant Style
Hi, welcome to my channel! This is my first tutorial on how to make Eggplant Tofu Stir Fry. With these simple and easy steps, you can do it as well! Hope you enjoy!
Recipe:
½ white onion
1 eggplant
1 carrot
½ green pepper
½ red pepper
4 green onions
6-8 cloves of garlic
½ box of tofu
1 tbsp sugar
2 tsp chicken base powder
1 tbsp freshly chopped ginger
¼ tsp sesame oil
2 tbsp oyster sauce
2 ½ tbsp soy sauce
¾ cup water