Cantonese-Style Tofu-Stuffed Asian Eggplant and Bell Peppers

This Cantonese specialty typically calls for deep-frying after the initial steaming. In this healthier but equally delicious version, the stuffed vegetables are broiled, instead, before being served up in a lively black bean–ginger sauce.

MAKES 3 MAIN DISH OR 4 TO 6 SIDE DISH SERVINGS

1 tablespoon peanut oil

3 dried shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, and chopped

2 large cloves garlic, finely chopped

8 ounces firm tofu, drained, chopped

2 scallions, white and green parts, thinly sliced

1⁄4 teaspoon salt, or to taste

Freshly ground black pepper, to taste

1 tablespoon plus 1 teaspoon toasted (dark) sesame oil

1 long Chinese eggplant (about 8 ounces), cut crosswise into 4 equal lengths

2 small red and/or green bell peppers (about 4 ounces each), cut lengthwise in half, ribbed and seeded

1 fresh green or red chili, seeded and finely chopped

1 tablespoon salted (fermented) black beans, rinsed and slightly crushed

1 tablespoon finely chopped fresh ginger

1 cup reduced-sodium vegetable broth

1 teaspoon reduced-sodium soy sauce

2 teaspoons cornstarch mixed with 2 teaspoons water

In a medium nonstick skillet, heat 1⁄2 tablespoon peanut oil over medium heat. Add the mushrooms and cook, stirring, until softened, 2 to 3 minutes. Add half the garlic and cook, stirring constantly, 1 minute. Add the tofu, scallions, salt, and pepper and cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in 1⁄2 tablespoon sesame oil. Using a fork, mash the mixture until well combined. Set aside to cool about 10 minutes.

Make a slit down the long side of each piece of eggplant, not cutting all the way through. Fill the eggplant and bell peppers with the tofu stuffing.

Place a steaming basket in a medium stockpot set over about 11⁄2 inches of water. Working in batches, as needed, place the stuffed vegetables in the steaming basket; bring to a boil over high heat. Reduce the heat to medium, cover, and steam until the vegetables are tender and the stuffing is cooked through, about 10 minutes. Carefully transfer the stuffed vegetables to a large, ungreased, rimmed baking sheet. Brush with 1 teaspoon sesame oil and set aside.

Preheat the oven to broil. Set oven rack 6 to 8 inches from heat source.

Meanwhile, in a small saucepan, heat the remaining 1⁄2 tablespoon peanut oil over medium heat. Add the chili, black beans, ginger, and remaining garlic; cook, stirring, 1 minute, or until softened and fragrant. Add the broth and soy sauce and bring to a brisk simmer over medium-high heat. Reduce the heat to medium-low and add the remaining 1⁄2 tablespoon sesame oil and the cornstarch mixture. Cook, stirring constantly, until thickened, about 2 minutes. Remove from heat, cover, and keep warm.

Place stuffed vegetables under the broiler. Broil until the tops are lightly browned, about 5 minutes, turning the baking sheet a few times to promote even browning. To serve, cut the stuffed peppers crosswise in half. Ladle equal amounts of the black bean–ginger sauce in deep-welled serving plates and top with equal amounts of the stuffed vegetables. Serve at once.

{PER SERVING} Calories 265 • Protein 13g • Total Fat 17g • Sat Fat 3g • Cholesterol 0mg • Carbohydrate 19g • Dietary Fiber 7g • Sodium 430mg

hancheng

See author's posts