I apologize for the slight lack of posts this past weekend, I was slightly distracted by all that is New York City. I went up with Joe to visit his new nephew who is, for the record, beyond adorable. This trip was my first time exploring Harlem, or rather anything on the West Side north of 79th, and I was impressed. From the amazing variety in restaurants to the incredible looking fruits at the various African markets I was shown a side of the city I had never seen before. I also witnessed the most amazing breakfast idea EVER: Red Velvet Waffles w/marscapone cream and vanilla. OMGoodness it took all sorts of self control to not order some to go along with my latte. For those of you in the city check out Society Coffee for this amazing gastronomic treat 😀
I wish I could say this recipe was inspired by my trip however this is what Joe and I were noshing on while waiting for the wonderful DC traffic to let up so we could start our drive north. This recipe is inspired by the one I found in Madhur Jaffrey’s World Vegetarian Cookbook, which is an AMAZING cookbook addition for anyone looking to branch out and try new things.
Ingredients: Serves 4
- 1 eggplant roll cut
- 8 oz extra firm tofu, cubed
- 3 tbsp veg. oil
- 2 scallions, diced
- 1/4 tsp fresh ginger, diced
- 4 garlic cloves, chopped
- 3 tbsp dark soy sauce
- 2 tbsp low sodium light soy sauce
- 2 tbsp Thai chili paste (start with 1/2 and add until desired temp)
- 1 tsp red wine vinegar
- 3 tbsp fresh cilantro, chopped
- 1 cup brown rice
- 2 1/4 cups water
- Place the rice and water in a rice cooker, or saucepan, and place a steam basket over. Put the eggplant in the steam basket and cover with a firm fitting lid or with tin foil. Cook until the rice is done about 15minutes.
- Meanwhile in a small bowl mix the soy sauces, thai chili paste, and red wine vinegar.
- When there is about 3minutes before the rice is finished, begin to heat a wok over medium high heat. Add the oil and allow to fully heat up. Add the scallions, garlic, and ginger and cook until start to brown stirring the entire time to prevent burning. Add the eggplant and tofu, stir to combine and then pour the soy sauce mixture over top. Taste the sauce and add chili paste as needed, cooking and stirring about 5minutes or until eggplant has fully absorbed the sauce. Serve over the cooked brown rice!
Lesson for the future: take picture of dish BEFORE eating….oops!