Asian sesame tofu & aubergine...yummm 🙂
Meat-free Monday is here! What about another healthy suggestion for a #meatfreemonday?
This time, a healthy and delicious Asian style sesame tofu and aubergine dish.
The aubergine is julienned then tossed with a spicy Asian style marinade before being cooked down into soft noodles. The tofu slices are crusted with sesame seeds then pan seared and caramelized with soy sauce. Sounds good, right?
And honestly, could anything sound better than this? I doubt it. But without wanting to sound pretentious, I have to say that this combo is absolute heaven and is the kind of thing that was a total surprise to me. When I was making this dish the other day for the first time, I said to hubby “this is not looking good, I think this is not gonna work”. For everyone’s surprise this turned out to be absolutely delicious and filing.
It’s a super high protein dish and low carb.
Let’s talk a bit about why we chose Aubergine (eggplant) for this dish.
1) Aubergines are some of the most low carb veggies and, therefore perfect for higher protein meals.
2) Plus they are super tender and after cooking almost melt in your mouth.
3) Aubergine when marinatted with the suggested ingredients, results in such an interesting combination of flavours and textures, that actually makes you think “ who needs pasta, when you have this wonderfully “rubbery” and tender veggie“?!
4) The spongy texture of the aubergine allows it to soak up all of the flavors easily.
Well, just let me add, courgette works too, but in this case, I think the aubergine absorbs the favours from the coriander/chilli marinade much much better! And in terms of texture, it tastes much more like real / actual pasta.
This aubergine has depth and is full of flavour.
The combination of julienned aubergine in a mildly spicy marinade topped up with grilled tofu steaks is just perfection on a plate.
Besides being super healthy and light, this dish is also super easy and quick to make. It’s is a perfect post-workout meal as it is super high protein.
So no more descriptions …
Let me give what you are here for. I promise you’ll easily get addictied to this dish 🙂
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For more ideas on high-protein/low-carb meals, have a look at these other recipes:
- Protein packed courgette Soup with Tofu
- Tofu, Spinach and Asparagus Stir-fry
- Lemony Avocado Tofu-Dill Salad
- 10 Minutes Easy Tofu Scrambled ‘Eggs’
- 1 block firm tofu
- 1 cup (30g) chopped coriander
- 3 tablespoons rice vinegar
- 4 tablespoons toasted sesame oil
- 1 tablespoon ginger, grated
- 2 cloves garlic, finely minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon coconut sugar (optional)
- 500grams aubergine, julienned
- 1 tablespoon olive oil
- Salt and pepper to taste
- ¼ cup sesame seeds
- ¼ cup soy/tamari sauce
- Lemon juice, to taste
- Preheat oven to 180°C.
- Remove the block of tofu from it's packaging and wrap with some paper towels. Place a plate on top of it and weigh it down. Let the tofu sit for a while to press some of the water out.
- Place about ¼ cup of coriander, 3 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, minced garlic, garted ginger, crushed red pepper flakes, and coconut sugar into a large mixing bowl. Whisk together.
- Peel and julienne the aubergine. You can julienne roughly by hand, or use a mandolin with a julienne attachment for more precise "noodles." Mix the aubergine with the marinade.
- Add the tablespoon of olive oil to a skillet over medium-low heat. Cook the aubergine until it softens. The aubergine will soak up all of the liquids, so if you have issues with it sticking to the pan, feel free to add a little bit more sesame or olive oil.
- Turn the oven off. Stir the remaining coriander into the aubergine then transfer the noodles to an oven proof dish. Cover with a lid, or foil, and place into the oven to keep warm. Wipe out the skillet and return to the stovetop to heat up again.
- Unwrap the tofu then cut into 8 slices. Spread the sesame seeds on a plate. Press both sides of each piece of tofu into the seeds.
- Add 2 tablespoons of sesame oil to the skillet. Fry both sides of the tofu for 5 minutes each, or until they start to crisp up. Pour the ¼ cup of soy or tamari sauce into the pan and coat the pieces of tofu. Cook until the tofu slices look browned and caramelized with the sauce.
- Remove the aubergine "noodles" from the oven and plate the tofu on top.
- Sprinkle with some more fresh coriander and some lemon juice.