Meatless Monday: Spicy Szechuan Eggplant with Tofu
The Recipe: Spicy Szechuan Eggplant with Tofu
Click here to visit Sala’s website to see the full recipe
Why We Love It
The traditional flavors of Szechuan cooking, including tongue-tingling Szechuan peppercorns, chili bean paste, and Chinese black vinegar come together in this boldly spiced dish. The tofu ensures that it’s protein-packed and the eggplant gives us our veggies. Also, it’s completely vegan and other than pressing the tofu (which is recommended but not required), you can get this dish on the table in 30 minutes.
The Chef: Sala Kannan, Food Blogger, Photographer, and Software Business Owner, Veggie Belly
Sala is a software business owner by day and a food blogger and photographer by night who combines her traditional Indian roots with her passion for travel and other cultures into one delicious blog. Veggie Belly showcases her take on vegetarian food from around the world that is eclectic, bold, and delicious. She had hundreds of recipes so you’re sure to find something you love.
Make sure to say hello to Sala on Twitter, Facebook and Pinterest.
The Tip: Press Tofu to Keep It Firm
Even extra-firm tofu contains a lot of excess moisture with makes it hard to brown and makes it susceptible to breaking apart when cooking. To get your tofu to hold together and cook properly, here’s what you need to do:
Drain and dry the tofu then wrap the block in a kitchen towel or a bunch of paper towels. Weigh it down with a plate topped with a few heavy cans for a few hours.
You may have to change out the towels if they get too wet but taking the time to do this process will make sure your tofu stays together and cooks up beautifully.
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