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Kam Heong stir fry eggplant & tofu 金香茄子豆腐😍
Happy Hump day, friends🤗. Sharing one of the stir fry methods that is aromatic & appetizing – you’ll want a big 🥗 or bowl of 🍚 ready to go with it.😋
Kam Heong is a Cantonese word that translates to ‘golden fragrance’. This Malaysian style cooking is a combination of Chinese, Malay and Indian influences which you can order at most Chinese restaurants (in Malaysia).😊 Hope you enjoy this vegan version and feel free to use your favorite vegetables as a substitute.
Recipe (yields 3 servings)
Ingredients:
~ 1 Japanese eggplant, cut into 1 inch long matchstick, then shallow pan-fry until eggplant is soft on the inside
~ 1 pack firm tofu, drain well and cut into 1 inch long, then pan-fry
~ 8 shallots – sliced/minced (yes 8)
~ 3 Thai chilis or 1/2 jalapeno, chopped
~ few sprigs curry leaves (optional or get them online)
🍃Sauce: 1 tablespoon soy sauce, 1 tablespoon stir fry sauce, 1/2 tablespoon curry powder, 1 teaspoon organic sugar, 1/2 cup water, 1 tablespoon Chinese cooking wine/ShaoXing (optional)
~ oil
✔️In a heated pan with 2 teaspoons oil, sauté shallots until lightly brown, then add curry leaves (if using), Thai chilis & give it a good stir to bring out the flavor.
✔️Season with sauce mixture, add tofu and let simmer for 2 minutes. Finally, stir in eggplant and cook for another minute.
Serve warm with your favorite grain.☺️
Note:
~ You may steam eggplant or bake in the oven
~ Used yellow curry powder
Have a wonderful Wednesday!🥰
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