Sign up for our newsletter to get the latest VeggieBuzz content delivered right to your inbox. Mix gently to coat with thickened sauce. Add garlic and ginger, saute approximately 1 minute, be careful not o brown the garlic. I used 2 packages of tofu because we all like tofu. In a medium bowl mix together the chili paste, wine, soy sauce, broth, sugar and vinegar. Add the aubergine and tofu to the wok and simmer until the sauce reduces and thickens to the desired consistency (use potato or corn starch if required). I had a few words with Chef Andy Toh of Hakkasan Dubai last week, who happens to be a lover of vegetarian food! 6 pieces. Chef Andy loves using tofu in his cooking; in fact one of his favourite dishes on Hakkasan's menu also happens to be my favourite - the Tofu, Aubergine and Shiitake Mushroom Claypot. You, as a restaurant goer have a direct impact on the overall rating, so every time you frequent a restaurant, take a moment to give us your overall rating for the quality of the vegetarian food on offer! Step 5. Let sit 20-30 minutes. https://tasteasianfood.com/easy-asian-recipes-eggplants-tofu 3 %, , peeled and sliced into strips 2-inches long, 1-inch wide, and 1/4 inch thick. Definitely something worth trying at home! Drain and cut firm tofu into cubes or triangle. https://www.veggiebuzz.com/recipes/1623/vegetarian-claypot-chinese-recipe Set aside. Slowly stir in cornstarch to thicken. Press the tofu with a spatula to help remove the water. Add the dry cooked tofu to the marinade in bowl. Add peppers and stir fry until cooked. https://tasteasianfood.com/easy-asian-recipes-eggplants-tofu "The Dubai market tends to prefer heavier more saucy dishes as compared with places like China, where they prefer dishes with lightly seasoned sauces," says Chef Andy. Add tofu, eggplant, peppers and green onions. "We do have a lot of vegetarian customers, so I made it a point to add a few more vegetarian dishes to the menu as well.". https://www.food.com/recipe/panda-express-eggplant-tofu-525633 Heat a wok with some oil in it and fry the shallots, chill and ginger on high heat for about 15 seconds, until the ingredients become aromatic. When the tofu is firm and golden flip over and cook on the other side, pressing the liquid out, until golden. About 60 percent of Hakkasan's Dubai menu includes signature dishes that you would find in Hakkasan's all over the word, and about 40 percent were created by the chef, specifically for this market. This rating is not necessarily based on the quantity of vegetarian dishes on offer - after all, its quality, not quantity. Much to our delight, the Chef agreed to contribute to VeggieBuzz's collection of easy vegetarian recipes. Add eggplant and deep fry until brown. Tofu, Aubergine and Shiitake Mushroom Claypot in Chilli Black Bean Sauce, 200g Silken Tofu - cut into 8-10 pieces (approx. The sauce recipe should also be doubled because it wasn't saucy enough. half a packet), 1 medium Aubergine - cut into approx. https://www.food.com/recipe/panda-express-eggplant-tofu-525633 Heat a wok with some oil in it and fry the shallots, chill and ginger on high heat for about 15 seconds, until the ingredients become aromatic. Add the blackbean sauce and hot bean sauce to the wok and stir together for 10 seconds. 10.2 g Remove all vegetables from wok, drain and set aside. Add the vegetable stock to the wok and then add the shiitake mushrooms and stir again. Bring to a boil. Press tofu pieces between cloth kitchen towel and press out any water. Deep fry the tofu and aubergine for just under a minute (approx 45-60 seconds) until the tofu turns golden brown in colour. The Grassometer™ is an overall rating for how veggie friendly a restaurant is, and is calculated based on the ratings of hundreds of vegetarian restaurant goers. Drain marinade off tofu into the wok. Deep fry the tofu and aubergine for just under a minute (approx 45-60 seconds) until the tofu turns golden brown in colour. He believes Hakkasan should be high up on the list of vegetarian friendly restaurants in Dubai, and I would have to agree as the menu does have quite a large vegetarian selection. Add tofu to wok or seasoned cast iron skillet and cook over medium-low heat. Add the vegetable stock to the wok and then add the shiitake mushrooms and stir again. Heat oil in wok until hot. Add the blackbean sauce and hot bean sauce to the wok and stir together for 10 seconds. Add two spoons of light soy sauce, two spoons of balsamic vinegar, half a spoon of dark soy sauce, one spoon of oyster sauce, salt, sugar, chicken essence, and starch. Garnish with spring onion. My favourite Veggie Burger Recipe | A twist on the Hillstone Veggie Burger, A quick and easy Rose Petal Martini Recipe, A mouthwatering Muhammara recipe | Lebanese Cuisine. Recipe from Cafemom.com, Total Carbohydrate Add the aubergine and tofu to the wok and simmer until the sauce reduces and thickens to the desired consistency (use potato or corn starch if required). https://www.veggiebuzz.com/recipes/1623/vegetarian-claypot-chinese-recipe Slice eggplant diagonally, keeping at 1-inch thickness. So here is a quick and easy version of Hakkasan's signature Claypot! Serve hot in a clay pot or bowl. A quick and easy version of Hakkasan 's signature Claypot the latest VeggieBuzz content delivered right to your inbox triangle... Sauce and hot bean sauce to the marinade in bowl vegetarian dishes on offer - after,! A quick and easy version of Hakkasan 's eggplant tofu claypot recipe Claypot remove all vegetables from wok drain. 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