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On one of my favorites that we tried was the Thai Basil Eggplant. We tried it with the tofu and decided to omit it for the next time but everything else was perfect

Ingredients
  • 1 large Italian eggplant (or 2 medium Japanese or Chinese eggplants)
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 white onion, halved and thinly sliced
  • 1 14-oz. block firm tofu
  • 2 cloves garlic, minced
  • basil leaves
  • vegetable oil
For the sauce:
  • 4 1/2 T Hoisin Sauce (Koon Chun), ( gluten-free: use Sun-Luck brand Hoisin Sauce - see notes below)
  • 1/2 cup soy sauce ( gluten-free: use San-J Tamari gluten-free soy sauce)
  • 1/4 cup water
  • 1-2 teasp chili sauce (I use Huy Fong Chili Sauce)
  • 2 teasp corn starch
Directions
See Full Recipe please visit : vegetariangastronomy.com

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