How to Make Vietnamese Spicy Eggplant Tofu Banh Mi Asian Cooking Recipe Cuisine

Vietnam Spicy Eggplant Tofu Banh Mi

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Vietnam Spicy Eggplant Tofu

Recipe Makes for 6 Servings:

1 (12-ounce) package firm tofu

3 tablespoons vegetable oil (or any neutral oil), as needed

1 (2") piece fresh ginger

3 Japanese eggplants

1 teaspoon salt

1 tablespoon chile black bean sauce

1⁄4 cup soy sauce

1 teaspoon palm sugar, freshly grated (or light brown sugar)

2 shallots, sliced

1 teaspoon toasted sesame oil, optional

1⁄2 teaspoon mushroom seasoning salt (bột nêm) (or regular salt), or to taste

1⁄3 teaspoon black pepper, freshly ground

1 tablespoon sesame seeds, lightly toasted

Directions:

Preparing the tofu: Cut the tofu into 11⁄2" slices, then into 11⁄2" sticks. In a wok, heat 2 tablespoons of the vegetable oil. Pan-fry the pieces of tofu until golden on all sides. The tofu should have a nice fried outer crust and still be moist inside. 

Transfer the tofu onto paper towels, leaving as much oil as possible in the wok. Set aside.

Preparing the ginger: Clean the chunk of ginger, carefully removing any dirt. Peel the ginger root with a paring knife or the edge of a spoon, then chop very finely.

Preparing the eggplants: Trim the eggplants. Cut them in half lengthwise and slice them into 5–6 pieces. Place a cooling rack on top of a cookie sheet (to collect the excess moisture). 

Place the eggplant pieces on the rack and sprinkle with salt. Let sit for about 20 minutes, then pat dry using paper towels. Drizzle the eggplants with a little oil and sprinkle with about 11⁄2 tablespoons ginger. Toss well.

For the stir-fry sauce: In a small bowl, combine the black bean sauce, soy sauce, and sugar. Stir well.

Assembly time: Add more oil to the wok if necessary. Add the rest of the ginger and the shallots. Cook until fragrant, then add the eggplant pieces. 

Ensure that the eggplant eggplant pieces. Ensure that the eggplant pieces are lightly coated in oil (no need to use a lot). Once a dry outer crust is formed, drizzle with the soy sauce mixture. Add the tofu pieces. Toss well, cover with a lid, lower the heat to low, and cook for 5–8 minutes until soft and tender. 

Once all the liquid at the bottom of the wok evaporates, check that the eggplant is tender; if not fully cooked, add more water and continue cooking. Drizzle with toasted sesame oil (if used). Check seasoning; add mushroom seasoning salt and black pepper. Turn off the heat, but keep the wok on the stove for about 5 minutes. Sprinkle with sesame seeds.

Sandwich assembly: Use 1 baguette per serving. Cut lengthwise into the baguette and remove some of the crumb. 


Spread a thin layer of softened butter on one side. Add pieces of eggplant and tofu to the sandwich. Drizzle the inside of the baguette with dipping sauce of your choice.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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