Thai Stuffed Eggplant with Tofu 5/5 (1)
5/51

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Thai Recipe: Stuffed Eggplant with Tofu

Ma kheau Yat Sai are steamed Eggplants with a sweet and sour Tofu filling.

Preperation: 10 minutes
Servings:  3
Cooking: 25 minutes
Category: Vegetarian
Total: 35 minutes
Cuisine: Thai

Ingredients

  • 6 long Asian Eggplants
  • 200g Tofu diced small
  • 2 tbsp Coriander Stems chopped/li>
  • 1 cup Thai Basil Leaves
  • 1 Shallot chopped
  • 3 Cloves Garlic chopped
  • 2 tbsp Tamarind Concentrate
  • 3 tbsp Soy Sauce
  • 1 tbsp Sugar
  • 4 tbsp Oil

Instruction

  1. Steam the Eggplants for 12 – 15 minutes and then put aside
  2. Heat 4 tbsp Oil and fry the half of the Basil Leaves for 2 minutes on low heat until they are crispy. Put aside for garnish
  3. In the same Oil fry Shallots, Garlic and Coriander for 3 minutes
  4. Add the Tofu and fry 1 more minute
  5. Add Tamarind, Sugar and Soy Sauce, mix well and fry for 3 more minutes
  6. Add the remaining Basil, mix well and turn off the heat
  7. Cut pockets into the steamed Eggplants and fill with the Tofu

 

5/5 (1)

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Date: 14. Dezember 2014


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