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 oven to 375F.

Scrambled Benedict

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs. You can poach your eggs or fry them; whatever you prefer. My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3 eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together. Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly. Whisk continuously. If the

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

Search This Blog