Spicy Eggplant with Tofu

4 ichiban eggplant

1 block firm tofu

2 tsp paprika

2 tsp garlic powder

2 tsp turmeric powder

5 tbsp olive oil

1/2 of sweet onion

1 tsp pepper flakes or fresh hot pepper

pepper

1. Turn oven to high broil and drain water from tofu.

  2. Cut tofu approximately 1 inch by 1/2 inch thick and dry with paper  towel. 

                                                   

3. Put them in a bowl and marinate with 1 tsp of garlic powder, turmeric, paprika, pepper, and 1 tbsp of olive oil. Arrange tofu in cookie pan lined with foil and broil for 5 minutes.

4. Wash eggplants and cut top off. Cut each eggplants whole eggplant to 4 equal parts and into half. Put them in a bowl and follow marinating  and broiling procedure above. 

5. Use skillet in a medium heat oven, pour 2 tbsp olive oil and drop onions to caramelize. Combine broiled tofu and eggplant with the onion and lightly mix well. Season with oyster sauce and adjust taste. Add in pepper flakes and combine well. Cook for another 10 minutes and serve with rice.

Stir Fry Kale with Tofu

1 firm tofu

6 kale leaves ( break leaves into small peaces separating stalk )

1 tbsp oyster sauce

pepper

paprika

turmeric powder

2 tbsp olive oil

1 tbsp almond slices (garnish/optional)

1. Open tofu package and drain water. Cut into bite sizes and leave in paper towel to drain dry.

2. Marinate with pepper, paprika, garlic, oil and turmeric.

3. Line them up in foiled baking sheet and broil high for 5 minutes.

4. Bring kale to pan with oil and stir fry until done. Add in broiled tofu and season with oyster sauce.