Without a doubt, this technique will be familiar to many of you out there who are big tofu fans. Somehow, though, it had escaped my attention for the 40-some years I have been eating and enjoying tofu. And I came across it quite by accident.
I wanted to make a stir-fried eggplant recipe from Bon Appétit. I hadn’t looked carefully at the ingredients but the photo pretty obviously showed lots of eggplant and fresh basil leaves, but little else. I had beautiful Japanese eggplant from Larry’s Veggies, lots of basil in the garden, and a whole shelf in my pantry dedicated to Asian sauces. I figured I was all set.
Had I read the recipe in advance — advice I give to all budding cooks — I would have noticed that it called for ground pork. Well, I didn’t have ground pork. I didn’t even have ground beef or turkey. And I wasn’t going back out shopping. Somewhere, either in the recipe itself or in the intro, the author breezily stated that you can use crumbled tofu instead of meat. Really? Crumbled tofu? I’d heard of crumbled tempeh, but never of this. Lucky for me, I had tofu on hand
So, I crumbled my tofu and I fried it as if it were pork, along with eggplant, and served it with rice. And I loved it. It added great texture to the dish, and — depending how it’s used — can absorb a lot of flavors. As I said, you probably already knew this; I’m often the last to know. I just wish someone had told me sooner. But that’s the way the tofu crumbles.
~ David
Inspired by a recipe from Bon Appétit.
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John / Kitchen Riffs
October 17, 2020 at 9:05 amHoney and jalapeño with vinegar and tamari? Where has this been all my life?! Sounds wonderful. Oh, and the eggplant and tofu crumbles sound pretty darn good, too. 🙂 I haven’t crumbled tofu either, but it sounds like a great idea. This whole dish sounds like a great idea! I need to make it soon, before our basil get bitten by frost. Really nice — thanks.
Cocoa & Lavender
October 17, 2020 at 9:22 amIt is amazing what soaking the jalapeño in the honey does — it’s a great technique! I think you will love this dish, John. Since writing the post, we have probably made it — or a variation (adding sliced bell peppers. An extra onion, etc.) — several times. It’s a new standard for our kitchen.
Eha Carr
October 17, 2020 at 4:17 pmYippee ! What a gift on a Sunday morning for a gal who prepares 4-5 stirfries a week ! I love new ideas and this dish has quite a few. I do not remember crumbling tofu in such a dish tho’ I have used it cubed . . . but used crumbled in salads . . . tho’ I also grow lots of basil in my herb garden I have not used it in stirfries . . . for ‘honey-soy’ I am more likely to use ordinary soy and not tamari . . . and tho’ my dishes are full of vegetables I do not make use of eggplant sufficiently in Asian dishes . . . and too often I’ll finish a recipe with a dash of sesame oil rather use the very decorative and crunchy sesame seeds . . . David, if my lunch curry would not already be cooking I would be trying this now !! Thank you !
David Scott Allen
October 18, 2020 at 4:03 amThanks so much, Eha — the most fascinating part of this recipe, aside from crumbling the tofu, is the macerating of the chile in the honey. Soy over tamari is just fine!
sippitysup
October 17, 2020 at 4:49 pmI’ve grated firm tofu (well-drained) before. It cooks up like soft, tiny dumplings. Or Spaetzle. I imagine crumbled is similar. Served with eggplant and basil and I think you have an instant classic on hand. GREG
David Scott Allen
October 18, 2020 at 4:04 amI need to try that, Greg! Crumbled makes it more like ground meat. I’ll be getting more tofu tomorrow to drain and grate!
Hasin
October 18, 2020 at 12:38 amDavid,
Such a hearty meal with those purplish eggplants standing out in your click. It reminds me of our home garden in india. Yes, crumbling tofu is mostly known to people who often use paneer like myself. I crumble paneer and add eggs to it to make paneer bhurji as a side dish to go with chapati. Your dish looks inviting something that I would dish it out happily.
David Scott Allen
October 18, 2020 at 4:05 amI love learning all these wonderful techniques from you and other readers! Thanks so much for sharing, Hasin!
Ron
October 18, 2020 at 4:18 amCrumbled tofu is a new one on me as well, but a great idea. I love the Sichuan eggplant stir fry dish, so I know this be a fine dish on our table. I always keep a block of tofu in the freezer so next time I see decent eggplant at the market I’ll give this a go.
Cocoa & Lavender
October 18, 2020 at 2:21 pmIt is definitely worth a try, Ron – I think you will like the texture!
Frank
October 18, 2020 at 4:36 amLooks delicious, David! I never knew about this either, and I’m also someone who’s been eating tofu since forever. Love the stuff! I do have to say that, although I adore Sichuan food, and have a whole collection of Sichuan cookbooks including by the fabulous Fuchsia Dunlop, I rarely attempt it at home. Partly because of the whole wok thing—how to stir-fry on a Western stove?—and partly because we are lucky to have quite a few excellent and authentic Sichuan restaurants close by. But my hat’s off to those who do cook Sichuan (and Chinese in general) at home. I find it fascinating. Such a different approach to cookery! It really gets you out of your comfort zone.
Cocoa & Lavender
October 18, 2020 at 2:24 pmOkay, I will be looking on Amazon for books by Fuchsia Dunop. That is a name new to me. I never had tofu pre-college but, being a college student of the 70s, it was everywhere, especially in my artsy crowd. You are so right about wok cooking on a Western – especially a Western electric – stove. I just use a large frying pan and pretend…
Eha Carr
October 18, 2020 at 9:21 pmFrank – tho’ most new Australian kitchens do have wok-burners as part of their kitchen stove I do not. Altho’ the situation may not be ideal I ‘live’ on stirfries ! As David says: pretend !!!! And please dive right into Chinese and other Asian cooking, please ! *smile* The absolutely only ‘difficulty’ is having all your ingredients ready ere you begin the actual cooking . . . Fuchsia Dunlop . . . truly OMG, David will have a ball with the Elizabeth David of Sichuan cooking . . . still alive, still as wonderful as ever . . .
2pots2cook
October 18, 2020 at 8:31 amAbsolutely wonderful David ! I usually crumble tofu to steam it and serve with turmeric powder and sweet corn to serve it as a side dish but your version is much more complete and bursting with flavours so it is going to be on our week diners list. Thank you so much and enjoy your day !
Cocoa & Lavender
October 18, 2020 at 2:25 pmOoh, Davorka – your version with turmeric and sweet corn sounds wonderful. SO much to learn about tofu!
Rahul
October 18, 2020 at 2:27 pmeverything here looks so amazing, the food, the plate, the spoon, the table cloth. You have an amazing collection. My wife would love this dish, she is a big fan of egg plant and I dont like it. The only reason is its texture after cooked
Cocoa & Lavender
October 19, 2020 at 7:30 amLol. Maybe you can make it for her birthday, Rahul! I have several friends who dislike the texture of eggplant! Thanks for your kind comments about the cloth, spoon, etc. I have fun putting them all together!
Valentina
October 18, 2020 at 5:32 pmThis eggplant dish looks scrumptious, David. I’ve made chili with crumbled tofu, but that’s it. I will definitely try this. I’ve mentioned that I’m a big tofu fan, and now my 14 yr old doesn’t eat meat, so we’ve been eating more of it. This will be a hit at my house. 🙂 ~Valentina
Cocoa & Lavender
October 19, 2020 at 7:32 amChili with crumbled tofu sounds wonderful, Valentina! There are so many wonderful vegetarian cookbooks out there now — I have been having so much fun making new dishes without meat these days!
Priya
October 18, 2020 at 9:15 pmAubergine and tofu is a new combo to me, David. aubergine is one of my favorite veggie but never tried with tofu. This dish looks delicious.
Cocoa & Lavender
October 19, 2020 at 7:33 amI think you will enjoy this a lot, Priya!
sherry
October 18, 2020 at 11:41 pmnope never heard of crumbling tofu but it makes sense.
Cocoa & Lavender
October 19, 2020 at 7:34 amI am so glad I wasn’t alone on this, Sherry!
The-FoodTrotter
October 19, 2020 at 7:28 amI’m quite in love with Chinese aubergines recipes, s I guess I’d be delighted to try your recipes, particularly if the tofu is dry and crumby (I tend to hate jiggly silky tofu)!
Cocoa & Lavender
October 19, 2020 at 7:35 amI don’t think I have ever had silken tofu except once in a salad dressing and, honestly, who could even tell it was there? I really like the super firm tofu, too, Romain.
Gloria Roa Baker
October 19, 2020 at 4:32 pmI told you I love this, looks beautiful, and I love the picture and the basil you added ! lovely xo
David Scott Allen
October 20, 2020 at 10:37 amThanks so much, Gloria! We all eat with our eyes – so the more beautiful, the better!
Inger @ Art of Natural Living
October 20, 2020 at 1:24 pmCrumbled tofu is news to me too David. Though I’d always have ground pork in the freezer 🙂
David Scott Allen
October 21, 2020 at 2:18 pmYou are all making me feel so much better, Inger – I just assumed I was the last to know. 🙂 I wish I had a big freezer – I would always have ground pork, too.
Raymund
October 20, 2020 at 9:33 pmNever had tried crumbled tofu and frying them, this is honestly a brilliant idea. It will definitely give more crunch on anything that is added on like this wonderful recipe. I will definitely do this from now on, nice one David
David Scott Allen
October 21, 2020 at 2:19 pmIt really is nice, Raymund. I can’t wait to hear what you think when you try it!
Katerina
October 21, 2020 at 3:37 amCrumbled tofu – who knew! I haven’t eaten tofu this way before but now I am very keen to try it out. By the way, I love the colour of those eggplants – how gorgeously purple are they!? Thank you for sharing this recipe – can’t wait to give it a go, David.
David Scott Allen
October 21, 2020 at 2:20 pmThanks so much, Katerina! It really was a revelation to me – and we are actually using the same method tonight in a different stir fry – why not? Enjoy it – and let me know what you think!
All That I'm Eating
October 22, 2020 at 12:42 amThose aubergines look amazing! I can only ever really find the normal aubergines (eggplant) here. Love the sound of this, so full of flavour and definitely something to try with tofu.
Cocoa & Lavender
October 23, 2020 at 9:11 amThis works beautifully with regular eggplant/aubergine – just cut them into 1-inch wedges! I’ve done it that way and it is still quite wonderful!
Aarthi
October 22, 2020 at 11:30 pmThe moment I saw this post on IG , I wanted to try this out, and tried making this, it came out so good, David! I just alternated Indian brinjals instead of Chinese eggplants , and tried crumbled tofu for the first time, just loved it!!
Cocoa & Lavender
October 23, 2020 at 9:12 amBrinjals are actually perfect for this, Aarthi – I used them for it last week after I picked some up at the Dukaan. I am so pleased you tried and liked this. Thanks for letting me know!
Cathy
October 23, 2020 at 2:46 pmWhat a delicious sounding sauce… pretty sure you could put it on anything and it would be fabulous.
Crumbled tofu? I had no idea. Thank you!
Cocoa & Lavender
October 31, 2020 at 4:18 pmI know, right? Crumbling it has now come in handy with several recipes! Thanks, Cathy!
Susan Manfull
October 28, 2020 at 5:51 pmWe made this dish and it was fabulous! I cannot wait to make it again!
Cocoa & Lavender
October 31, 2020 at 4:19 pmWe are making it almost once a week. Maybe someday we will get tired of it but not anytime soon!
john
November 13, 2020 at 3:57 amThis reminds me of a Sichuan eggplant dish I adore. You’ve crumbled tofu – which is a brilliant idea – rather than meat. It’s that stunning purple eggplant that I really love. I rarely see them here, even in season, and only dream of the ones I always saw at every market in China I visited.
Cocoa & Lavender
November 14, 2020 at 9:42 amI have been so lucky to find these eggplants at our market all summer long, John. Perhaps you could grow then in your new garden? I have been told they are pretty easy to manage.