Recipe ID: MRF5.3

Measure: 1X

Prep Time: 10 min(s) 

Cook Time: 30 min(s)

Total Time: 40 min(s)

Yield:  3 - 4 moderate serving(s)

Dish Type: Side Dishes

Level of Difficulty: Easy

Method: Cooktop

Description: 

If you love Chinese take-out, this dish challenges the take-out in flavor, taste, and ease of making at home in less time and with less effort. Make it for date nights or friendly get-togethers; it is a people-pleaser on all occasions.

Ingredients:

• Pear Dry Blooming of Spices:
• 1 tbsp Pear Foods Piquant Peppercorn Blend

• Make Fried Eggplant:
• 3 tbsp cooking oil (flavorless or peanut or sesame oil | add more oil as needed)
• 1 lb. Japanese Eggplant (about 3 large Japanese eggplants | remove stem | medium dices)

• Make Piquant Sauce for the Dish:
• 1 tbsp dry-bloomed Pear Foods Piquant Peppercorn Blend
• 1 tbsp corn starch
• 1 tbsp brown sugar
• 1/4 - 1 tbsp Sriracha or Garlic-Chili Sauce (optional | add to taste)
• 1 tbsp rice vinegar 
• 1/4 c soy sauce
• 1/2 c vegetable broth or water
• 1/8 tsp salt (optional | add to taste)

• Make Piquant Tofu Eggplant:
• 4 tbsp cooking oil (flavorless or peanut or sesame oil)
• 5 garlic cloves (minced)
• 2 garlic-clove-sized ginger pieces (minced)
• 1/2 onion (diced)
• 1/2 lb. or 1 red bell pepper (medium size | diced)
• Piquant Sauce for the Dish
• Fried Eggplant
• 7 oz Fried Tofu (cubed)

Directions:

• Make-It-Easy Pointers:
• Have your MiseEnPlace (ingredients + utensils) ready before you start cooking.
• While cooking, stir from time to time to avoid the food from sticking to the bottom of the pan.

• Pear Dry Blooming of Spice Blends Technique: 
• Set the cooktop to medium heat.
• Place a small frying pan over the cooktop and let it warm up.
• Place a drop of room temperature water in the center of the pan. If it dances like a bubble around the pan or sizzles and evaporates, the pan is hot enough. Turn the cooktop heat to low. 
• Add the spice blend and stir it around in the pan for 15 to 45 seconds for the spice blend to bloom. Stir it around until a wonderful melded aroma emanates from the spice blend.
• Transfer the bloomed spice blend or spices from the hot pan to a bowl promptly to prevent the residual heat from the pan cooking the spices. Reserve to use in the recipe.

• Make Fried Eggplant:
• In a heavy bottom or non-stick pan, heat cooking oil over medium heat. The oil is hot when it shimmers and moves across the pan.
• Add the eggplant dices to the hot oil and cook for 3 to 5 minutes in hot oil until the eggplant is well done. Stir from time to time to avoid sticking

• Make Piquant Sauce:
• In a Medium sized mixing bowl, add the sauce ingredients and whisk them together thoroughly to avoid any lumps.

• Make Piquant Tofu Eggplant:
• Keep the cooktop on medium heat. 
• To a chef's pan, add the cooking oil. When the oil is hot and shimmers, add the minced garlic and ginger and sauté for a minute. Then add diced onions and sauté for another 3 to 4 minutes.
• To the pan, add the bell pepper dices and let it cook for another 4 to 5 minutes until the bell peppers are cooked (the bell peppers should be easy to cut with a wooden spatula). 
• At this time, add the sauce and stir it for about 1 to 2 minutes until it begins to thicken and the raw flavors of the soy sauce dissipate. 
• Immediately, add the eggplant and tofu and combine them well in the dish. Cook for 2 - 3 more minutes (a wonderful peppery aroma arises from the dish).
• Remove from heat and adjust for salt. Serve it warm with white or brown rice. You may also try with other cooked grains. Enjoy!

Variations:

• Try Piquant Peppercorn spice blend in the place of pepper while cooking your other dishes.
• Make this vegan recipe and enjoy.
• Try this recipe with other proteins of your choice instead of tofu.

Notes: 

If you love this recipe, then try our other recipes.

Did you make this recipe?

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Tag #peargourmet or mention @pearfoodsonig on Instagram. 

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