I love to read newspapers, so in the morning with my blogging work and breakfast, I read Indian newspapers online and in the evening when kids are done with their homework and playing I read English Newspaper which we subscribe. In that every Thursday , food section comes. Me and my huby both loved that section, sometimes we got some nice dishes out of this. Remember my Brazilian Coconut rice Pudding, it was from newspaper. Today's dish is also come from there. Actual dish has pork and eggplant in it and I went for tofu. If you have pork, chicken, seafood, it goes very well with that too. Only difference is that you have to cook first your protein , then eggplant in that brownish oil so eggplant also get that flavor and then proceed with the remaining recipe. Its very fast and easy and tasty dish. Recipe says 2-4 tbsps. of sriracha but go as per your taste, you can add afterwards but if you add before and its too spicy you can not do anything, so start with as per taste and then proceed.
Ingredients :
1 block of Extra firm tofu
3 tbsp.. oil
salt to taste
1 medium eggplant , I used long purple one.
1 large red onion
1 green capsicum (its all about color with white tofu, purple eggplant, red onion and green capsicum works)
2 to 4 tbsp. Sriracha sauce
Method:
Take tofu out from water and remove extra water and pat dry.
Cut tofu in square pieces. Onions in long matchstick size and eggplant in long thick matchstick slices.
If you are using meat, season with salt.
Heat a 1 tsp. of oil and brown tofu pieces. Put it aside.
Add the remaining 2 tbsp. oil and eggplant and cook it till its change it color.
Then add onion, bell pepper, stir fry for 2-3 minutes.
Add tofu and 2 tbsp. of sriracha and mix it. Add salt and see if you can handle the spiciness. If its not spicy add one more tsp.
Remove from heat and serve hot with rice or over the noodles. I had it with fried rice and vegetables in muchrian sauce.
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Gayathri's WTML event
Swathi's hearth and soul blog hop
Kids Delight hosted by PVR Blog
1st anniversary celebration event by cookclickdevour
Eat your veg and Banger Mash chat
Ingredients :
1 block of Extra firm tofu
3 tbsp.. oil
salt to taste
1 medium eggplant , I used long purple one.
1 large red onion
1 green capsicum (its all about color with white tofu, purple eggplant, red onion and green capsicum works)
2 to 4 tbsp. Sriracha sauce
Method:
Take tofu out from water and remove extra water and pat dry.
Cut tofu in square pieces. Onions in long matchstick size and eggplant in long thick matchstick slices.
If you are using meat, season with salt.
Heat a 1 tsp. of oil and brown tofu pieces. Put it aside.
Add the remaining 2 tbsp. oil and eggplant and cook it till its change it color.
Then add onion, bell pepper, stir fry for 2-3 minutes.
Add tofu and 2 tbsp. of sriracha and mix it. Add salt and see if you can handle the spiciness. If its not spicy add one more tsp.
Remove from heat and serve hot with rice or over the noodles. I had it with fried rice and vegetables in muchrian sauce.
Gayathri's WTML event
Swathi's hearth and soul blog hop
Kids Delight hosted by PVR Blog
1st anniversary celebration event by cookclickdevour
Eat your veg and Banger Mash chat
comforting meal...
ReplyDeletelooks delicious..
ReplyDeleteLooks yummy dear
ReplyDeletelooks like a really tasty dish!
ReplyDeletesounds like an easy stir fry with healthy tofu..looks delicious..
ReplyDeleteI love anything with tofu! This is such a quick and easy recipe :)
ReplyDeletelooks yumm...
ReplyDeleteTofu did lots of justice into this loveable dish.
ReplyDeletelooks so yum! nice combo
ReplyDeleteTofu lover seems to add tofu to everything .Really yummy and tasty stir fry .
ReplyDeleteunique combination,looks yumm :)
ReplyDeleteLovely, I am addicted to Sriarcha sauce, dip my wedges and chips into it.
ReplyDeleteTASTY YUMM YUMMM!!! Love the combo :)
ReplyDeleteThis is my kind of meal! Love it!
ReplyDeleteDelicious sriracha eggplant love it. thanks for sharing with Hearth and Soul blog hop.
ReplyDeleteLove this combo......... Yummy and tasty!
ReplyDeleteWow!Very easy recipe.....I like your idea of using tofu!
ReplyDeleteNot a great fan of Tofu, but will try with paneer.
ReplyDeleteLove Ash.
What a lovely quick and tasty family dish. Thanks so much for sharing in this month's Family Foodies challenge.
ReplyDeleteNo idea about this dish,. But i am sure it is a healthy dish. Any thing with tofu is going to be a big hit!
ReplyDeleteThe Sriracha Eggplant and Tofu is a new recipe for me wich I am going to try soon. I am not sure if Sriracha sauce is available in the UK but I could substitute it with another hot sauce.
ReplyDeleteLooks delicious.. I have heard a lot about this sauce but never tasted as yet..
ReplyDeleteLooks like a comfort veggie food! I would love to try it soon ;)
ReplyDeletemust have been tasted good
ReplyDeletelooks great..
ReplyDeleteLove stir fried veggies, fantastic dish there.
ReplyDeleteThis is a nice way of consuming eggplant!! would love to try it out..
ReplyDeleteAubergine and tofu are my two favourite ingredients and I love the spicy kick you have given to this dish with the sriracha sauce.
ReplyDeleteLoved it...Sriracha tastes good with everything!! your combo is simply superb!!
ReplyDeleteLooks super delish dear..
ReplyDeleteMy fave to cook too. This is so yummy! #recipeoftheweek
ReplyDeleteExcellent recipe and dish...thanks for the recipe and ideas :-)
ReplyDeleteunique and delicious combination..
ReplyDeleteWhat a delicious vegetarian main course. I love the flavours and spices you have incorporated in your recipe. Thank you for sharing with us at the Hearth and Soul hop. Pinned to my Vegetarian recipes board.
ReplyDeletePS - I will also be featuring your post in my Hearth and Soul post this week :-)
ReplyDeletePls chk the ingredients on the Sriracha sauce and let me know whether it's gluten free as most commercial sauces use some quantities of gluten for thickening. Once you confirm I can accept the entry towards Only Gluten Free. I would recommend the same for the haleem spice that you have used.
ReplyDelete