Thai appetizer of eggplant and tofu according to the recipe of Olga Sutulova
6 servings
20 minutes
Olga Sutulova's Thai snack of eggplant and tofu is a blend of the tender taste of baked eggplants with the spiciness of garlic, chili pepper, and a sweet-sour hint of lime. Fish sauce adds a rich umami note to the dish, while cane sugar balances the spiciness of the spices. Traditional Thai flavor accents make this dish vibrant and aromatic, perfect as a standalone snack or an accompaniment to rice. This recipe reveals the philosophy of Thai cuisine – balance of flavors and natural ingredients. The eggplants become soft as they absorb the sauce, while tofu complements the texture, creating harmony. Historically, Thai cuisine is known for using fresh spices and sauces to create a unique flavor profile, and this dish is no exception – it embodies simplicity and richness at once.
1
Fry the eggplants whole in a pan over low heat to make them a bit soft inside.
- Eggplants: 4 pieces
2
Put garlic, peeled chili pepper, and chopped onion into a blender. Squeeze lime juice in, add 2 tablespoons of sugar and fish sauce. Blend everything.
- Garlic: 1 clove
- Red chili pepper: 1 piece
- Onion: 1 head
- Lime: 1 piece
- Cane sugar: 2 tablespoons
- Fish sauce: 5 tablespoon
3
Heat a spoon of olive oil in a pan. Pour the sauce into the pan and bring it to a boil. Cut the eggplants into small slices without peeling. Add to the sauce, and also add the coarsely chopped tofu. Mix well, cover with a lid, and let it sit for a couple of minutes. The dish is ready.
- Vegetable oil: 25 ml
- Eggplants: 4 pieces
- Tofu: 200 g
- Salt: to taste
- Ground black pepper: to taste