{"id":35710,"date":"2015-05-25T11:38:02","date_gmt":"2015-05-25T15:38:02","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=35710"},"modified":"2015-05-25T23:03:00","modified_gmt":"2015-05-26T03:03:00","slug":"basil-tobanjan-chili-tofu-eggplant%e3%83%90%e3%82%b8%e3%83%ab%e8%b1%86%e8%85%90%e8%8c%84%e5%ad%90","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=35710&lang=en","title":{"rendered":"Basil Tobanjan Chili Tofu Eggplant
\u30d0\u30b8\u30eb\u8c46\u8150\u8304\u5b50"},"content":{"rendered":"

\"722\"<\/a><\/p>\n

Basil Tobanjan Chili Tofu Eggplant<\/strong><\/p>\n

I thought I had a pretty flexible brain when it comes to cooking.<\/p>\n

<\/p>\n

I mix and match ingredients all the time, and making so-called fusion food is one of my favorite things to do.<\/p>\n

But for some reason, I never thought of using basil for Chinese food!<\/p>\n

I had a chance to dine at a local Chinese restaurant that has good reviews for their vegetarian\/vegan choices.<\/p>\n

I tried their popular basil eggplant dish. Although I wasn’t impressed by the rather weak basil flavor, I did like the the combination.<\/p>\n

So here is my version of Chinese basil eggplant.<\/p>\n

I used a lot of basil (I cooked some in oil first and also later sprinkled some fresh on top), and I also added some other ingredients, like onions, peppers and tofu.<\/p>\n

In my version, I added a little bit of tobanjan to give some heat, too, which gave this dish another layer of flavor.<\/p>\n

I like to cook at home but I also enjoy eating out (even unsuccessful ones sometimes) because it often gives me new ideas. And hey, eating out is simply fun, too.<\/p>\n

Basil Tobanjan Chili Tofu Eggplant<\/strong>canola oil
\n2 garlic cloves, chopped
\n1 inch long ginger, chopped
\n10 basil leaves
\n1 small onion, sliced
\n1\/2 green pepper, sliced
\n1\/2 eggplant, bite size pieces
\n1 tablespoon sugar
\n1 tablespoon soy sauce
\n1\/8 ~ 1\/4 teaspoon tobanjan paste
\n1 teaspoon corn starch\/ 1 teaspoon water
\n1\/3 silk tofu, bite sizes
\nsalt and pepper
\n1 tablespoon chopped basil<\/p>\n

1. Sautee garlic and ginger in oil.
\n2. Add vegetables. Continue to sautee.
\n3. Add sugar, soy sauce, and tobanjan.
\n4. Add a mixture of corn starch and water. Stir with a wooden spoon until it thickens.
\n5. Add tofu, salt, and pepper.
\n6. Serve with fresh basil<\/p>\n<\/div>\n

\"727\"<\/a><\/p>\n

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\"723\"<\/a><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Basil Tobanjan Chili Tofu Eggplant I thought I had a pretty flexible brain when it comes to cooking.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,28,29],"tags":[],"class_list":["post-35710","post","type-post","status-publish","format-standard","hentry","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35710","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35710"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35710\/revisions"}],"predecessor-version":[{"id":35746,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35710\/revisions\/35746"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35710"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35710"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}