Wednesday, September 16, 2009
Tofu with eggplant and zucchini
I normally try to avoid chain restaurants, especially if they serve some kind of ethnic food. I guess I'm kind of a snob about it, but I refuse to eat at Taco Bell when La Gallinta or El Buen Sabor is just down the street (or even all the way across town). But I admit I do love Panda Express. For one thing, their logo is a panda, which is adorable. Also, I love their eggplant tofu. I have had eggplant tofu other places and liked it just as much, but Panda Express is the first one I tried, so I'll always have a soft spot for it.
Anyway, when Lola called me frantically at 6 pm, saying she was hungry and all we had in the dorm was tofu, I rushed to the Union Square farmer's market to get some eggplant. Around 6 pm is the best time to get to the farmer's market because everything is on sale. When I got there,I saw a bag of zucchini for only $1, so I decided to get that too. And thus Tofu with eggplant and zucchini was born.
We used 2 small eggplants, 1 small zucchini, and a small block of medium firm tofu, all cubed and sauteed in olive oil with about 2 tablespoons of soy sauce and about 1 teaspoon of five spice powder. We also threw in a small handful of chickpeas, which we had leftover. I recommend you put the zucchini in first so it can cook the longest. we didn't and it consequently ended up a bit too crunchy.
We served it over some whole wheat couscous and it made a good, satisfying meal.
p.s. from lola--the eggplants were in honor of the best character on tv (and rita's future husband?) chuck bass. because he wears so much purple.