Tofu Eggplant Kebabs

A rich peanut sauce slathered on these colorful kebabs infuses tangy Asian flavor notes to this hearty dish. You can get creative and use so many of your favorite veggies to customize to your liking.

Sauce:

1 Tbsp nut butter (I used Kirkland Mixed Nut Butter)

1 Tbsp fish sauce (I used Red Boat)

1 Tbsp soy sauce

1 Tbsp sesame oil

1 Tbsp Sambal Matah (Indonesian salsa) or other favorite hot chili paste (I used Trader Joe’s)

3 cloves garlic

3 Tbsp honey

1 block extra firm tofu

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

dash crushed red pepper flakes

2 purple Asian eggplants, cut into 3/4-inch disks

1 green pepper, cut into 1-inch squares

1 yellow pepper, cut into 1-inch squares

black toasted sesame seeds for garnish

Cut the tofu into 1-inch slices. Lay slices down on one half of a clean kitchen towel and wrap other towel half over top of slices. Place a cutting board on top of the tofu and weigh down with 1-2 pounds of canned food. Allow the tofu to release its water for about 15 minutes. Now, cut the tofu into about 30 1-inch pieces. Season with salt, garlic powder, onion powder and crushed red pepper flakes.

Meanwhile, place sauce ingredients in a small food processor.

Blend sauce together.

Heat grill to medium-high. Gently fold the tofu cubes in a mixing bowl with the salt, garlic, onion and red pepper flakes. Thread the peppers, tofu and eggplant, alternating, onto 6 large skewers.

Grill skewers about 2-3 minutes on each of all four sides to start the browning process.

Baste the kebabs with sauce and repeat grilling on each side after slathering with sauce - about 2-3 minutes per side.

The veggies should be relatively soft and browned. If not, cook a bit longer.

Place kebabs on a rimmed sheet.

Slather with remaining sauce.

Serve over rice, and garnish with black toasted sesame seeds, if desired.

Serves 4-6.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

Cuisine Eric

Search This Blog