Thai Basil Eggplant
Grand Ma’s Tofu
There is just something about Chinese food around the holidays, it just feels right! This week I had the added encouragement of /52weeks Take Out at Home theme. I debated about trying a thincrust pizza but forgetting to add water to the bread machine took care of that idea, so on to Chinese Food! Joe and I get Chinese food about once a month and our favorite place no longer ask us what we want, they hear my name and they know we are calling for eggplant and tofu. I had wanted to try making both of these recipes for awhile but every recipe I found online featured either pork or fish sauce and I wasn’t sure how our place does it without either of those. So I started experimenting with sauces, testing them out on soba noodles until I found the “right” combination. The hardest part was finding a chili paste for the tofu that didn’t include shrimp paste or fish sauce, but after a very long trip to the Asian grocery store I was able to locate one that was safe!
The best part about these dishes is that the sauces are so versatile, could easily switch things up and do a Thai Basil Tofu or a Grand Ma’s Eggplant. Each of these dishes would also make a great topping for some rice noodles, or just as they are.