Hello Vegan Lovers, Various menu creations for Vegan dishes with a variety of tempting flavors have made me even more interested in serving and sharing various recipes for various menus in this Vegan community. Today I want to invite vegan friends, especially those who like spicy food, to read my post today. I will share the tofu, potato and purple eggplant chili menu, the taste of today's dish is spicy, sweet and also crunchy.
To make this dish, I use yellow tofu. Yellow tofu is a type of tofu that has a chewier texture than silken tofu, Sumedang tofu and other types of tofu. Selection of tofu is very important because it will affect the taste of the resulting dish. Because today I will make dishes with a dry texture, I use yellow tofu which has less water content than other tofu. Yellow tofu will blend with the seasoning if the yellow tofu is fried, by frying the yellow tofu, we will get a tofu chili dish with a dry texture but the seasoning still seeps into the yellow tofu.
Today's dish will use the main ingredients of yellow tofu, potatoes and purple eggplant. I will fry all the main ingredients to create a crunchy texture but with a taste of seasoning that permeates perfectly into all the main ingredients.
INGREDIENTS
The main ingredients I use are :
10 pieces of yellow tofu
300 grams of potatoes
200 grams of purple eggplant
2 tablespoons of rice flour (we can also use wheat flour)
enough water
The ingredients for the seasoning are :
100 grams of red chilies
2 large tomatoes
5 pieces of garlic
1 onion (we can also use other types of onions)
1 segment of ginger
3 pieces of bay leaf
1 stalk of lemongrass
5 pieces of green chilies
1 tablespoon salt
1 teaspoon sugar
3 tablespoons sweet soy sauce
1 Pack of ground pepper
300 mL of cooking oil
PREPARATION
Before I process all the ingredients into dishes, I will prepare the ingredients beforehand.
First I will wash the yellow tofu, then I cut it into thin cubes
Next I peeled the potato, washed it and then cut the potato into cubes.
Next I washed the purple eggplant and cut it into round shapes with thin sizes.
So that the purple eggplant doesn't turn brown after cutting, I'll mix it with the flour mixture. Add water little by little to the rice flour to form a runny dough.
Next, add the purple eggplant pieces into the flour mixture.
For the seasoning, I will blend the chopped tomatoes and red chilies until smooth.
As for the onions, garlic, green chilies and ginger, I'll be slicing them, you don't need to chop them too finely, just roughly chop them. Don't forget to hit the lemongrass sticks so that the essential oil content comes out when cooked.
HOW TO COOK
1.Heat the cooking oil
2.Put the potato pieces into the hot cooking oil, then fry the potatoes until brown.
3.After the potatoes are cooked, next I will fry the yellow tofu until it is dry brown.
4.Next, I will fry the purple eggplant pieces that have been mixed with flour, put the purple eggplant pieces in the hot oil and then fry them until they turn brown.
5.After all the main ingredients are fried, then reduce the cooking oil, I only use about 5 tablespoons of cooking oil to sauté the seasoning.
6.Sauté the onions, garlic, green chilies and ginger pieces until fragrant and wilted.
7.Add bay leaves and lemongrass stalks,
8.Add red chilies and tomatoes that have been blended, stir-fry until the spices boil.
9.Add salt and sugar
10.Add sweet soy sauce
11.Add powdered pepper according to our taste.
12.Cook until the water content is reduced.
13.After the water content is reduced, then add the pieces of fried tofu, stir until the tofu is integrated with the seasoning.
14.Then add the fried potato pieces, stir until the potatoes blend with the seasoning.
SERVING METHOD
1.Place the fried eggplant pieces on a serving plate, I arranged them around the edge of the plate.
2.Arrange the yellow tofu and potato chili sauce in the middle of the fried purple eggplant. This way we will get crispy but spicy purple eggplant.
This yellow tofu sauce with potatoes and purple eggplant has a spicy and sweet taste. Usually I eat it with warm rice.
