Chili Crunch Roasted Eggplant with Ginger Garlic Tofu and Sauteed Veggies

Eggplant is one of the best vegetables to cook. With so many ways to use this incredible vegetable, it's hard not to think about the best ways to enjoy it. Like with other recipes I've made, I came up with this one with a desire for roasted eggplant and looked around to see what I could add to it in my house. I had some veggies and tofu and some asian seasonings and decided to make a spicy vegan asian inspired dish.

This eggplant recipe is also ideal for a centerpiece, so the next time you're considering having guests over, you can use this dish to wow the crowd.

The nutritional value of eggplant makes this a great choice for those seeking to increase their overall fiber, potassium, vitamin C, vitamin B-6, and antioxidant intake.

My goal with sharing this dish (besides hoping that you'll love it yourself) is to show that eggplant is one of the best and most versatile vegetables to cook. This is just one of the ways I've made this vegetable, and I enjoy making it whenever I know my brother is coming over. This dish has the smokiness of the eggplant, savory, and umami from soy sauce, and the sweetness comes from the agave syrup; it has texture from the chili crunch, so it appeals to all the senses and flavors, keeping your plate satisfied. I also like to serve this dish with rice or cauliflower to help accentuate the flavor of the eggplant.

Ingredients:

• 1 eggplant

• 2 onions, diced

• 3 medium carrots, shredded

• 1 cup of sweet peas

• 2 medium sized mushrooms, minced

• 1 block of super firm tofu, cubed

• For the Eggplant sauce:

  • 2 tablespoons soy sauce

  • 2 tablespoons chili crunch

  • 2 tablespoons agave or maple syrup (I used agave)

  • 1 tablespoon of sesame oil

  • 3 tablespoons of neutral oil

• For the tofu coating:

  • 1/4 cup of corn starch

  • 1 tablespoon of ginger powder

  • 1 tablespoon of garlic powder

  • salt to taste

Steps:

For the eggplant:

• Cut the eggplant into 1-inch thick steaks and place in salted water for about 30 minutes

• While waiting, mix all ingredients for whisky sauce and whisk together, set aside
  

• Score the eggplant horizontally on one side and diagonally in the other side

• Place on a hot skillet for about 5min letting each side get golden brown

• Transfer to an oven safe dish and drizzle eggplant sauce on top

• Bake at 400F for 20 minutes.

• Let cool for a few minutes before serving.

For the sautéed veggies:

• Mince the onion and mushrooms, set aside

• Peel and shred the carrots, set aside

• In a hot pan sautée onions, carrots until slightly caramelized

• Add frozen peas and salt to taste. I also added some garlic which is optional

For the tofu:

• Remove super firm tofu or if packaging and squeeze to let out any excess water.
  

• Cut into cubes and brush with oil

• Dust the cubes with the tofu coating ingredients

• Air fry at 400F for 15 minutes, turning halfway through
  

• Serve on top of eggplant, veggies and rice for a nutrient rich filled meal that will be sure to keep you satisfied.