Kam Heong Stir Fry Eggplant & Tofu
Ingredients
- 1 Japanese eggplant, cut into 1 inch long matchstick, then shallow pan-fry until eggplant is soft on the inside
- ~ 1 pack firm tofu, drain well and cut into 1 inch long, then pan-fry
- ~ 8 shallots - sliced/minced (yes 8)
- ~ 3 Thai chilis or 1/2 jalapeno, chopped
- ~ few sprigs curry leaves (optional or get them online)
- Sauce 1 tablespoon soy sauce, 1 tablespoon stir fry sauce, 1/2 tablespoon curry powder, 1 teaspoon organic sugar, 1/2 cup water, 1 tablespoon Chinese cooking wine/ShaoXing (optional)
- ~ oil
Preparation
In a heated pan with 2 teaspoons oil, sauté shallots until lightly brown, then add curry leaves (if using), Thai chilis & give it a good stir to bring out the flavor
Season with sauce mixture, add tofu and let simmer for 2 minutes. Finally, stir in eggplant and cook for another minute
Serve warm with your favorite grain.