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:
- ¼ cup avocado oil, or any neutral cooking oil
- ¼ cup sugar
Ingredients:
- ¼ cup avocado oil , or any neutral cooking oil, divided in half
- 2 japanese eggplants , or regular medium size eggplants, cut into one inch pieces
- 2 firm tofu, 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. Set aside.
- In a large skillet, on medium heat, add oil 2 Tbsp 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. Set aside. NOTE: Eggplants do oxidize and turn brown so use quickly.
- In a large skillet or wok, on medium heat, add ¼ cup oil and ¼ cup sugar. Cook it until the sugar melts and turns to a nice caramel amber color. Then add shallots, garlic and 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.
- Cook for another 5 minutes, tossing halfway.
- Add green part of green onions mix it in.
- Serve with steamed rice.
Nutrition
Serving: 1portion | Calories: 510kcal | Carbohydrates: 29g | Protein: 20g | Fat: 36g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Sodium: 77mg | Potassium: 485mg | Fiber: 6g | Sugar: 19g | Vitamin A: 150IU | Vitamin C: 8mg | Calcium: 292mg | Iron: 3mg