We are drowning happily in good vegetables these days from our CSA membership to Harmony Valley Farm. I came up with this recipe to use up some veggies and I’m quite happy with it! It’s slightly reminiscent of pad thai, but less work and a bit lighter tasting. It’s slightly reminiscent of pad thai, but less work and a bit lighter tasting. I’ve called it “September Noodles” because eggplant, peppers, basil and cucumbers are all really amazing right now (and cheap!)
And yes, I do like spicy Asian eggplant dishes.
1 asian eggplant (pale purple skin, long and skinny)
2 red bell peppers (I used about 8 miniature sweet peppers, which we get from the CSA)
one onion (I used a red onion)
1 block extra-firm tofu
1 package wide rice noodles (I used Thai Kitchen “stir-fry noodles”)
2 tbsp. San-J spicy Szechuan Sauce (for Canadian readers, this seems to be similar to PC Memories of Szechwan Spicy Peanut Sauce, but without the peanuts. Also, it’s not as good, let’s be frank. But us expats have to make do with what we have.)
1 tbsp. soy sauce
1/2 cup dry-roasted unsalted peanuts
small handful fresh basil
Slice the eggplant into 1/2 inch slices. Heat up about 2 tsp. oil in a cast-iron frying pan. Place eggplant slices in hot pan in one layer and cook on high heat until they are soft and slightly charred. This will take about 5 minutes per side. The smoke alarm may go off!
Boil water in a kettle. Place rice noodles in bowl, and pour boiling water over noodles. Let soak in hot water for 10 minutes, and then drain.
Cut onion in half, and then cut each half in thin slices. Cut the tofu into one inch cubes, slice the red peppers, and cut the cooked eggplant into one inch cubes.
Heat 1 tbsp. oil in a wok (we have a non-stick wok – if you don’t, you may need more oil). Add the onion slices and fry for one minute. Add the tofu, and fry until tofu is lightly browned and the onions are soft and beginning to caramelize. Use high heat and don’t stir too much – if you move the tofu around too much it will not brown as nicely. This will probably take 5-7 minutes.
While the onions and tofu are frying prepare the garnishes. Finely slice the basil, and cut the lime into wedges. Grind the peanuts into smallish “crumbs” using the food processor, or by putting them into a ziploc bag and smashing them with a rolling pin. Cut the cucumber into thirds, and then cut each third into slices, then cut each slice into strips.
Once the tofu is lightly browned, add the red pepper slices, and stir fry for about three minutes. Add the Szechwan sauce and soy sauce to the pan, along with about 1/4 cup water, and stir until the tofu is coated with sauce. Add the drained noodles, and stir-fry until the noodles are heated through, about 1 minute. Add more soy sauce to taste. Add fresh basil and stir to combine.
Serve in bowls with cucumber strips, peanuts and lime wedges.