Tasty Food Spicy Steamed Eggplant & Tofu Salad with Ginger Soy Sauce

Delicious Food Spicy Steamed Eggplant & Tofu Salad with Ginger Soy Sauce definitely is one of my favorite food. This is my secret recipe to make Spicy Steamed Eggplant & Tofu Salad with Ginger Soy Sauce for my friends.

Spicy Steamed Eggplant & Tofu Salad with Ginger Soy Sauce

Delicious Food Spicy Steamed Eggplant & Tofu Salad with Ginger Soy Sauce



You can simply cook Spicy Steamed Eggplant & Tofu Salad with Ginger Soy Sauce by following 11 ingredients and just 7 steps. Here is cooking guidance how you can easily cook it.

Ingredients

1 Take 1 of eggplant (you can use more).
2 Take 1 pack of silk tofu (optional).
3 Approximately of Sliced bell peppers (optional).
4 Take of Sliced jalapeo (optional).
5 Prepare of Chopped cilantro or green onion as your preferred.
6 Take of Seasoning:.
7 Approximately 2 tbsp of soy sauce (less or more).
8 It's of Chopped Thai chili (optional) you can substitute with chili flakes if you like.
9 Prepare 1 tsp of Ginger powder or you can use fresh grated ginger.
10 You need 1/4 tsp of Chicken powder or mushrooms powder.
11 You need of Sesame oil (I dont use).

Cooking Guidances

Step 1 Boil a water in the steamer. Wash the eggplant drain up and cut into 3-4 long..
Step 2 Rinse and pat dry the tofu. Cut it as you desired..
Step 3 When the water is boiled then place the eggplants and tofu, steam for about 10-12 minutes until the eggplant cooked through or soft. (You can steam the eggplant and tofu separately if you want).
Step 4 Transfer out and arrange it into a plate. Sprinkle bell paper and jalapeo on top..
Step 5 Make a sauce by adding soy sauce, ginger, chicken powder in the bowl. Mixed well. Add chopped Thai chili or clili flakes and sesame oil if you use it. Add half of the cilantro. Combined well, and pour on top the eggplant salad..
Step 6 Lastly sprinkle the rest of the cilantro as a decoration. And its done Enjoy the Spicy Steamed eggplant and tofu salad along with ginger soy sauce..
Step 7 Happy Cooking.

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