Monday, June 14, 2010

tofu and eggplant 65 or shall i say tofu and eggplant chilli

I had some leftover tofu and ever since i saw preeti's tofu and mushroom 65 ,i had to made that one but i didnt had any mushroom and saw some thin ,long lebanese eggplant and thought why not give it a try,as wanted to use my tofu that very day or else would have to throw it in rubbish ,and had no time to go out and get mushrooms,i wasnt sure etall that how will it taste with eggplant but still wanted to give it a try and it really turned out superb,more or less the taste was of paneer chilli and we loved eating this as an appetizer ,my daughter enjoyed wating the fried tofu very much ,while making this recipe i was happy as i managed to declutter my fridge by using the sauces and tofu which were quite close  to their expiry dates,sending this over to nupur's BB-4 event.I have used the same recipe just some few changes here and there and also shallow fried in 1/2 cup oil and made the sauce in the remaining leftover oil instead deep frying them.
ingredients for marination :
200 gms  cubed tofu 
1 tbsp corn flour
1 tbsp plain flour / maida
1 tsp ginger garlic paste
1 tsp red chilli pwd
salt to taste
1-2 tbsp water 

 ingredients for the sauce :
2  sliced eggplant ( mushrooms were used in the original recipe )
1 chopped onion
2-3 broken curry leaves
3-4 chopped green chillies ( adjust more or less according to your taste )
1 tsp grated ginger
1 tsp soya sauce
1 tsp red chilli  sauce ( optional,i added though it is not in the actual recipe )
2 tsp vinegar
1 tsp tomato ketchup
1 tsp grated garlic
1 tsp black pepper pwd
pinch of red colour ( i didnt add though it is highly recommended )
salt to taste
1/2 cup oil for frying /oil for deep frying
method :
Cut the tofu in cubes,mix cornflour,plain flour,salt,ginger -garlic paste,red chilli pwd with little water just make a thick paste,add the cubes and dip evenly and keep aside for half an hr. ( i had refrigerate it for half an hr )so that tofu is well marinated.Carefully and gently roll over the tofu in the paste and  fry in a medium flame,just make sure they dont break and strain aside on a paper towel.( i took 1/2 cup oil and shallow fried the tofu cubes and in the remaining leftover oil i made the sauce ,you can deep fry the tofu chunks and can use 1/4th cup oil to make the sauce .)In the remaining oil add cumin seeds,onions,ginger,garlic ,green chillies,curry leaves and fry for few mins.Add the egg plants,vinegar,soya sauce,tomato ketch up and chilli sauce and food colour,mix well and fry for 2 mins or till the eggplant are tender enough.Add tofu,pepper pwd,chilli pwd,salt and mix well,fry for 2-3 mins and serve hot.


  1. Wow this dish sounds very interesting, yummy and lipsmacking..thanks for sharing.

  2. Tofu is one of my fav...That too with egg plant,very tempting...

  3. Thanks for the delicious entry! Please can you link to the recipe from Preeti's blog:
    Right now, you have linked to her home page and not the page that the tofu mushroom 65 recipe is from.

  4. I m drooling here for ur tofu..Looks perfect dear..

  5. Oh this is lovely! I love the eggplant addition!


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