Eggplant and Tofu Kho
This vegan eggplant and tofu kho uses the classic Vietnamese braising method with a rich caramel sauce, shallots, garlic, and coconut water. A flavorful, comforting dish that’s delicious over rice or cabbage for a no-carb version.
Ingredients
Caramel Sauce:
- 2 tbsp avocado oil, or any neutral cooking oil
- ¼ cup sugar
Ingredients:
- avocado oil , or any neutral cooking oil
- 2 Japanese eggplants , or regular medium size eggplants, cut into one inch pieces
- 2 firm tofu, blocks, 14 oz, cut into 2-inch rectangles
- 1 large shallot, peeled and chopped
- 4 garlic cloves, chopped
- 4 green onions, cut white part and chopped, with the green part, cut into one inch length pieces
- 1 Tbsp fish sauce
- ¼ cup mushroom powder
- ½ Tbsp black pepper
- 1 cup coconut water
Instructions
- Deep fry the tofu or air fry the tofu. If air frying, preheat the air fryer at 400 degrees for 5 minutes prior to adding the tofu. Rub or brush cooking oil all over the tofu and air fry for 20 minutes, tossing halfway. Set aside.
- In a large skillet, on medium heat, add cooking oil and fry eggplants 3 minutes on each side untouched. You might need to do this in two batches as you want a single layer when pan frying, and if so repeat process. Remove from pan and set aside. NOTE: Eggplants do oxidize and turn brown so use quickly.
- In the same pan, on medium heat, add 2 tbsp cooking oil and ¼ cup sugar. Cook it until the sugar melts and turns to a nice caramel amber color. Then add eggplants and tofu. Toss so the eggplants and tofu are evenly coated.
- Then add shallots, garlic and the white part of the green onions and stir fry for one minute.
- Add the rest of the ingredients minus the green part of the green onions.
- Lay the cartouche directly on top of the eggplant and tofu so it touches the food. Cook for another 5 minutes, or until the sauce reduces to your desired consistency. Halfway through, lift the cartouche, gently toss, and lay it back down. If you want a thicker sauce, remove the cartouche for the last minute.
How to make a cartouche (parchment lid with a vent hole):
- Cut the paper. Tear off a square of parchment a little larger than your skillet.
- Fold it into a narrow triangle. Fold the square in half to make a rectangle, then in half again to make a small square. Fold that square diagonally into a triangle, keeping the closed corner (the center of the paper) as the point. Fold diagonally once or twice more until you have a thin wedge.
- Measure. Hold the point of the wedge over the center of the skillet and lay it across toward the edge. Mark or pinch the paper where it meets the inside rim of the pan.
- Cut the edge. Cut straight across the wedge at that mark, curving the cut slightly. This makes the round shape when you open it.
- Cut the vent hole. Snip about ½ inch off the pointed tip. This creates a small hole in the center so steam can escape.
- Unfold. Open it up. You’ll have a parchment circle that fits your pan, with a hole in the middle.
- Add the green part of the green onions and mix it in.
- Serve with steamed rice.
Nutrition
Serving: 1portion | Calories: 220kcal | Carbohydrates: 20g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 51mg | Potassium: 323mg | Fiber: 4g | Sugar: 13g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 195mg | Iron: 2mg