Garlic Clove Eggplant with Tofu.

Garlic Clove Eggplant with Tofu most diverse and own mind sense that unique. Few kinds of Garlic Clove Eggplant with Tofu recipes are also enough simple to process and dont take lengthy. Though not everyone likes Garlic Clove Eggplant with Tofu food, now few people are get attached and like the various Garlic Clove Eggplant with Tofu foods on hand. This could be visible from the number of restaurants that provide Garlic Clove Eggplant with Tofu as one of the serving. You can have Garlic Clove Eggplant with Tofu using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of Garlic Clove Eggplant with Tofu

1. Prepare 2 of Chives.
2. It's 2-3 of Chinese Eggplant.
3. Prepare 1-2 of Firm Tofu.
4. It's 3-4 Tsp of Unbleached Flour.
5. It's 2 tbsp of Corn Starch.
6. You need 2 tsp of Panko Bread Crumbs.
7. You need 2-3 of Assorted Vegetable.
8. You need 3-5 Tsp of Olive Oil.
9. It's 6-8 Tbsp of Sesame Oil.
10. Prepare 1 tsp of Soy Sauce.
11. It's 2-4 Tsp of Aged Chinkiang or Shanxi Vinegar.
12. It's 4 tsp of Sugar.
13. It's 1/3 Cup of Water.
14. Prepare 1/2 tsp of Salt.
15. It's of Ground Beef or Pork (optional).

Garlic Clove Eggplant with Tofu step by step

1. Allocate an assortment of vegetables..
2. Obelisk the carrot by chopping in two at its bent fulcrum, then flatten the faces. Dice into cubes..
3. Toast base vegetables until lightly brown. Turn off heat..
4. Steam eggplant lightly before adding to wok/pan. It doesn’t take much, you’ll have plenty more steam in the sauce to finish the job..
5. Bread tofu by using two bowls: (One) egg, and (Two) flour, panko, and a fraction corn starch. Stir until evenly distributed. Soak tofu thoroughly in egg, raise up until free of drip, and powder coat before frying. Use tongs to let drip before piling onto wok/pan..
6. Prepare wok sauce by using two bowls: (One) 4 tsp sugar with 1/3 cup water, stir with spoon until dissolved. Add an even mediocre snowy sprinkle of corn starch to the mixture. Mix in, but most importantly, stir directly before adding sauce to wok or pan to ensure consistency. (Two) Soy Sauce, vinegar, salt, and thin layer sesame oil. Combine both into compound mixture..
7. Be generous with sesame oil. Reheat pan/wok to moderate high temperature, evenly stirring delicately. Ensure an even lubricated contents of pan/wok to prevent sticking to the surface. Finally, when pan/wok is hot, pour sauce evenly over contents. Stir on high, evaporating the liquid in the sauce until the corn starch leaves a gooey mixture. Don’t be afraid to add more sesame oil, if needed. Voila!.

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