Monday, October 24, 2016

Wok Wednesdays: The Breath of a Wok | Susanna Foo’s Tofu, Eggplant, Mushrooms, and Sun-Dried Tomatoes


 
Four score and seven years ago . . .  actually it was four stores and a few days ago that I found the Chinese eggplant I needed for this recipe. I was set on omitting the eggplant after store number two, but I feel the need to make a recipe as instructed the first time around unless it is unavoidable, such as unavailability of ingredients or at times in my case, laziness.

Store number one had Italian eggplant which I came very close to purchasing, fine it would have been I'm sure. I recalled seeing Chinese eggplant earlier in the week at store two, however this day it looked past its prime, as did store number three. Store four (as did store three) had Japanese eggplant - close enough!


This stir-fry is loaded with delicious vegetables - or fruits, depending on how technical you want to get.  :)

 Mise en place.

Bowl 1: Garlic, jalapeño pepper
Bowl 2: Eggplant, sun-dried tomatoes
Bowl 3: Tofu, mushrooms, bell pepper
Bowl 4: Soy sauce, vodka, balsamic vinegar, sugar
Bowl 5: Zucchini, sugar snap peas

Tastes as good as it looks and then some.


Tofu is one of those foods people either like or they don't; for me it depends on how it is prepared. I have had some tofu dishes that turned me off, and others like this stir-fry that makes me ask why I don't eat more of it.


I served this alongside some jasmine rice which made for a most delicious meal. This is one for the repeat list.

If you get overwhelmed with the different choices of tofu, check out this informative article on The Kitchn's website with tips from Andrea Nguyen, author of Asian Tofu, among others.



As much as I want to share the recipes from this book with you, we have been asked not to post them on our blogs. 

If you have been enjoying these Wok Wednesdays posts, consider purchasing Grace's book(s) and you too can make these wonderful stir-fries at home. 





Wok Wednesdays is an online group of wok devotees that are cooking through Grace Young's The Breath of a Wok. All are welcome to join along - no blog required. :)

9 comments:

  1. Cathy, So pleased this passed your "tofu" test. I think Susanna's recipe is irresistible.

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  2. One thing I love about these books, Cathy, is that the recipes combine ingredients I would never have imagined together. In this case, it is the tofu and eggplant. Who knew?

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    1. Right? Just like her recipe in Sky - I never would have thought to stir-fry bagels and cabbage together!

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  3. Okay okay okay.... I guess I need to try this even though I'm tofu adverse! Love your story of going from store to store. These recipes are always an adventure, aren't they?

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    1. I realize people have a "texture" thing about tofu, I did and still do sometimes. You can always pick it out and eat the rest of the goodness! :)

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  4. Ooo I love the idea of Wok Wednesdays, I just got a Wok this year and need to use it more! Excited to start checking your blog out for ideas!

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    1. Victoria, you should join the Wok Wednesdays group!! Check us out on Facebook: https://www.facebook.com/groups/wokwednesdays/ :)

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  5. I too follow Wok Wednesdays and try to make the monthly recipes. Your tofu, eggplant and mushrooms looks delicious. Can't wait to make it.

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    1. Thank you, Phyllis. Hope you enjoy it as much as I did. :)

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