Roasted Eggplant and Black Pepper Tofu

September 1, 2020 at 11:35 pm (B_minus (2 stars, okay), Derek's faves, East and SE Asia, Ottolenghi, Summer recipes, Tofu, Website / blog)

This is Smitten Kitchen’s riff on Ottolenghi’s black pepper tofu recipe. You roast the eggplant and tofu in the oven, then toss them with a sauce made from shallots, soy sauce, garlic, ginger, brown sugar, lots of butter and black pepper. Smitten Kitchen reduced Ottolenghi’s original 11 tablespoons of butter down to what seemed a more reasonable 3 to 4 Tablespoons. Well, so I thought until I realized that the recipe calls for another 4 tablespoons of oil to cook the tofu and eggplant! It seemed way too rich for my taste, so I only used 1 tablespoon of butter to cook the onion in. (I was out of shallots.) I didn’t have any low-sodium soy sauce so I added 1 tablespoon of regular soy sauce (instead of the 8 Tbs. low-sodium soy sauce) and it tasted plenty salty to me. The tofu and eggplant cooked pretty well in the oven, but some of the smaller eggplant pieces ended up burnt and some of the tofu on the outside of the pan was a bit too dry.

I liked the dish, but even cutting down the butter I found it way too greasy. It tasted like restaurant food, which to Derek was a very good thing, but is not really what I want from home cooking. I think I will try to make this dish again, but I suspect that I can use just 2 Tbs. of oil to roast the eggplant and tofu in (1 for the pan and 1 to toss the eggplant with), and 1 Tbs. of butter for the sauce. The trick will be getting the eggplant nicely cooked without it burning or getting greasy. If anyone has any tips, let me know.

Even though I left the black pepper off, Alma didn’t like this dish at all (too much garlic and ginger and onions I guess). She ate some of the roasted eggplant and tofu plain without the sauce. Derek and I ended up adding a lot of black pepper to our own bowls. Yum.

 

Permalink Leave a Comment

Super Simple Quick Zucchini and Almond Saute

September 1, 2020 at 11:14 pm (B plus (3 stars, like a lot), Other, Quick weeknight recipe, Summer recipes)

Last week I tried this quick zucchini saute with sliced almonds from Smitten Kitchen. It’s a super simple recipe. I julienned the zucchini quickly using my mandoline, toasted the sliced almonds, and then cooked the zucchini for 1 minute. I wonder if my heat was too high, because my zucchini released a lot of water. In any case, I enjoyed the dish, but found it just a tad boring. It was better after I added some fresh basil. I would say B+.

Alma had a few bites then said she didn’t like it. Derek said it was fine but he wasn’t excited about it. Given how easy it was, I will definitely try it again.

Last month we also tried Smitten Kitchen’s zucchini fritter recipe. I don’t remember the details, but I think I had trouble figuring out the right heat level, and I probably didn’t use enough oil, so they ended up a little dry. But still we enjoyed them. Derek liked them a lot and I thought they were fine. Alma wouldn’t eat them.

Permalink Leave a Comment