Eggplant and tofu salad
Description
A simple dish to prepare. I'll tell you more below. Serve chilled.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the eggplant, slice it into thick pieces. Salt them and let sit for 15-20 minutes.
- 3
Step 3
Pat the tofu dry with paper towels. Cut into small cubes. Fry in a large amount of oil in a skillet until a crispy crust forms. Then add barbecue sauce, mix well to coat evenly. Simmer the tofu for another 1-2 minutes, then remove from heat.
- 4
Step 4
Cut the tomatoes into slices or rounds.
- 5
Step 5
For the dressing, mix soy sauce and olive oil. Add garlic pressed through a press and ground black pepper.
- 6
Step 6
Rinse the eggplant slices in cold water and squeeze out the excess liquid. Coat the slices in starch.
- 7
Step 7
Heat a skillet with oil over medium heat. Sauté the eggplant slices on both sides until golden brown.
- 8
Step 8
Combine tofu, eggplants, pea shoots, and tomatoes in a large bowl. Gently mix. Drizzle dressing on top.
- 9
Step 9
The eggplant and tofu salad is ready.