| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 224 | 13g | 3g | 28g |
| sugars | fibre | protein | salt |
| 14g | 7g | 6g | 0.75g |
Why I Love Chinese Vegetarian Sweet and Sour “Fish” with Eggplant
If you’d asked me ten years ago if I’d ever be head over heels for a dish named Vegetarian Sweet and Sour “Fish” with Eggplant, I would’ve laughed it off. Look at me now! I can’t express enough how delightful this recipe is with its faux fish made from tofu, and that delicious crunch of eggplant. Always on a quest for innovative vegetarian recipes, this East Asian inspired dish has sparked a cooking revolution in my California kitchen.
The Experience and The Inspiration
I’ve always loved the interplay between sweet and sour flavors, that tantalizing dance on your taste buds. Imagine my amazement when I first tasted a vegetarian version of the classic Chinese sweet and sour fish at a hole-in-the-wall restaurant in the heart of San Francisco’s bustling Chinatown. The chef, a seasoned vegetarian restaurateur named Traci Des Jardins, trumped up a convincing meatless version that blew my mind. I was inspired, and I knew I had to bring a dose of her culinary genius to my followers.
The Crux of This Recipe
The balance of the dish lies in its sweet and sour sauce, a blend of ketchup, soy sauce, vinegar, and sugar. The kick in this sauce amplifies the mild flavors of tofu and eggplant making the dish an explosion of flavors. Tasting a bit like Cantonese Sweet and Sour Chicken, you wouldn’t miss the meat at all. Arrange it elegantly on a bed of jasmine or white rice, and you have a meal even your kids would go crazy for. Believe me, my three adopted angels ask for seconds every time I whip this up.
The Flexibility and Combinations
This Vegetarian Sweet and Sour “Fish” with Eggplant is flexible. You can replace tofu with seitan or tempeh, based on availability and preference. Pair it with a refreshing green salad or my family favorite avocado toast drizzled with olive oil for a satisfying lunch. If you’re in for a real feast, my wine country-inspired Cabernet Sauvignon makes a stellar companion.
When I think about why I love this recipe, it’s not just for the flavors but also, how it brings my family together around the dinner table. My love for vegetarian cuisine and adoption of this Chinese-inspired dish embodies my cooking philosophy – a perfect fusion of health-conscious, vegetarian, and delightful comfort food.
What You’ll Need
- 3 large eggplants
- 3 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1-inch piece of fresh ginger, peeled and minced
- 1/2 cup of vegetable broth
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (8 ounces) of pineapple chunks, drained
- 5 tablespoons of ketchup
- 2 tablespoons of white vinegar
- 2 tablespoons of soy sauce
- 2 tablespoons of sugar
- 1 teaspoon of cornstarch dissolved in 2 tablespoons of cold water
- 6 ounces of firm tofu, sliced into strips resembling fish
- Salt and pepper to taste
- 2 green onions, thinly sliced for garnish
- Fresh cilantro leaves for garnish
Method
Step One
Begin by washing all the vegetables. Cut the eggplants into strips that resemble fish, and set them aside. Slice the bell peppers and onion, then set those aside as well. Separately, mince the garlic and ginger and keep them together.
Step Two
Heat the vegetable oil in a large skillet over medium heat. Once it is hot, add the minced garlic and ginger. Fry them until they are fragrant.
Step Three
Next, add the sliced eggplant strips into the skillet. Make sure they are coated with the oil and season them with salt and pepper. Cook the eggplant until it is soft and slightly browned.
Step Four
Add the chopped onions and bell peppers to the skillet. Stir everything until the vegetables are well-mixed. Let it cook for a few minutes until the onions and peppers are soft.
Step Five
Pour in the vegetable broth, ketchup, vinegar, soy sauce, and sugar into the skillet. Stir everything together and let it simmer for a few minutes so the flavours can meld together.
Step Six
Add the pineapple chunks and tofu strips into the sauce. Stir everything and let it simmer for another 5 minutes.
Step Seven
Add the cornstarch dissolved in water into the skillet. This will help to thicken the sauce. Stir continuously until the sauce has thickened to your liking.
Step Eight
Season the dish with salt and pepper according to your taste.
Step Nine
Remove the skillet from the stove and transfer the dish to a serving plate. Garnish it with thinly sliced green onions and fresh cilantro leaves.
Step Ten
Enjoy the Vegetarian Sweet and Sour “Fish” with Eggplant while it’s still warm. It pairs great with a serving of warm jasmine rice.
