Sweet and Sour Tofu with Eggplants

Sweet and Sour Tofu with Eggplants

  • Preparation 25 min
  • Cooking 25 min
  • Marinating 30 min
  • Freezing 2 h
  • Servings 4
Featured in RICARDO Magazine FALL 2014
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free
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Categories

Ingredients

  • Sweet and Sour Tofu

  • Eggplants

  • Toppings

Preparation

  • Sweet and Sour Tofu

  • Eggplants

  • Toppings

Note from Ricardo

To cook the rice vermicelli, plunge the noodles in a pot of boiling water. Remove from the heat and let stand for about 3 minutes or until tender. Rinse under cold water and drain.

This freeze and thaw technique for the tofu is a time saver. If you make the recipe with fresh tofu, you’ll need to marinate it for at least 12 hours in order for it to fully absorb the flavour of the marinade.

Personal Note