Vietnamese Grilled Eggplant and Tofu with Scallion Oil and Brown Rice
Tender grilled eggplant and firm tofu pieces, drizzled with aromatic scallion oil, served alongside wholesome brown rice for a satisfying and flavorful meal.
Ingredients
- Firm Tofu300 g
- Brown Rice40 g
- Fish Sauce15 ml
- Garlic5 g
- Cooking Oil15 ml
- Eggplant100 g
- Scallion20 g
- Soy Sauce10 ml
- Sugar5 g
Instructions
- 1Step 1
Cook brown rice according to package instructions (can be done concurrently or pre-cooked).
- 2Step 2
Slice eggplant into 1 cm thick rounds. Press firm tofu to remove excess water, then cut into 1.5 cm thick slices.
- 3Step 3
Preheat a grill pan or outdoor grill to medium-high heat. Lightly brush eggplant and tofu slices with a small amount of cooking oil.
- 4Step 4
Grill eggplant and tofu for 3-5 minutes per side, or until tender and grill marks appear.
- 5Step 5
While grilling, prepare scallion oil: Finely chop scallions. Mince garlic. In a small heatproof bowl, combine chopped scallions and minced garlic. Heat 10ml of cooking oil in a small saucepan until shimmering, then carefully pour over the scallions and garlic. Stir in fish sauce, soy sauce, and sugar.
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