Kam Heong stir fry eggplant & tofu 金香茄子豆腐Happy Hump day, friends?. Sharing o…
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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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