Silken tofu, marinated eggplant, yuxiang sauce

Silken tofu, marinated eggplant, yuxiang sauce

By
From
Supernormal
Serves
4
Photographer
Earl Carter

I like to use Yenson’s brand tofu for this recipe. It’s a cylinder-shaped tofu with a fantastic texture that’s made in Melbourne.

Ingredients

Quantity Ingredient
2 eggplants
80ml Yuxiang sauce
250g tube of silken tofu
1 tablespoon chilli oil
5 coriander sprigs
1 teaspoon sichuan peppercorns, ground

Method

  1. Peel the eggplants and place them in a steamer over a saucepan of vigorously boiling water. Steam for about 15 minutes or until a knife penetrates the flesh with no resistance. When the eggplants are cooked, transfer them to a colander on a plate and leave in the refrigerator to cool.
  2. When cool, cut the eggplants into 1.5 cm dice. Spoon the yuxiang sauce over the eggplant and leave to marinate for 15 minutes.
  3. Meanwhile, slice the tofu into discs and arrange on a serving plate. Spoon the eggplant over and around the tofu. Finish the dish with a dash of chilli oil, the coriander and a sprinkling of the sichuan pepper.
Tags:
super normal
andrew
mcconnell
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