This sesame tofu and eggplant recipe makes a first-rate light lunch, and is rather vegan. The eggplant is julienned then tossed with a rather spiced Asian fashion marinade earlier than it’s cooked down into gentle noodles. The tofu slices are crusted with sesame seeds then pan seared and caramelized with soy sauce.
- 1 block Tofu, firm
- 1 tsp crushed red pepper flakes
- 2 tsp Swerve All Natural Sweetener
- 2 clove Garlic
- 458 grams Eggplant, fresh
- 1 tbsp Olive Oil
- 4 1tsp Sesame Oil
- 12 tsp Coconut Secret Raw Coconut Aminos Soy-Free Seasoning Sauce (5 mL) (by PKNPAM21)
- 31 grams Cilantro, raw
- 3 tbsp Vinegar - Natural Rice Vinegar (Nakano)
- .25 cup Sesame Seeds
INSTRUCTIONS
- Squeeze Tofu, wrapped in a kitchen towel for 20 minutes. 200 diploma oven.
- vicinity about ¼ cup of cilantro, 3 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, minced garlic, beaten pink pepper flakes, and Swerve proper into a large mixing bowl. Whisk together.
- Peel and julienne the eggplant. you may julienne more or less by the usage of way of hand like I did, or use a mandolin with a julienne attachment for greater unique “noodles.” mixture the eggplant with the marinade.
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