Spicy Steamed Eggplant and Cold Tofu
Difficulty: Easy | Makes: 2-3 servings
Say hello to the dish of the summer! Steamed eggplant is perfectly paired with cold tofu for a refreshing bite, and topped off with our new Hot Green Chili Crunch. Recipe by Renee LI @foodie_renee
For the Eggplant and Tofu
- 3 Chinese eggplants
- 1 pack silken tofu
- 3 cups water
- 3 tablespoons white vinegar
For the Sauce
- 2 tablespoons Roland® Hot Green Chili Crunch (available on Amazon)
- 1 teaspoon Roland® Black Vinegar (available on Amazon)
- 2 tablespoons low sodium soy sauce
- Handful of green onions
- chili oil (optional)
Directions
Cut the eggplants into 3-inch pieces and cut them into quarters lengthwise
Soak the eggplant in a big bowl with water and white vinegar for 10 minutes
Place the eggplant in a steamer and steam for 7 minutes or until soft
While cooking the eggplant, combine all the sauce ingredients in a small bowl
Transfer the cooked eggplant to a plate and drizzle over the sauce
For the tofu, add 2 Tbsp sauce on top. Garnish with chopped green onion, and/or chili oil
