ITALIAN CAPONATA AND CRISPY TOFU
- Author: Michelle Tchea, 2013 (Photo: Lauren Volo Photography and Michelle Tchea)
- Servings: 8 caponata serving 2-4 people
- Calories per Serving:
5 tablespoon oil
1 small (175g) eggplant, diced
1 small onion, diced
2 cloves garlic, finely chopped
½ celery stalk, diced
1 teaspoon dried chili flakes
50g roasted capsicum
5 tablespoons good quality canned tomatoes
1 tablespoon sugar
4 tablespoon vinegar
1 tablespoon capers, roughly chopped
6 olives, chopped
2 tablespoon raisins
Parsley, small handful, roughly chopped
340g Morinaga Silken Tofu - Firm
120g cornflour, sifted
Oil for deep frying
For caponata, heat 2 tablespoons of oil in a large frying pan over medium-high heat. Add eggplant and stir occasionally until golden. Remove and set aside.
In the same pan, add another 2 tablespoons of olive oil and cook the onions until translucent.
Add the garlic, celery, chili flakes and roasted capsicum and continue to cook for another 5-7 minutes, until everything softens a little.
Return the cooked eggplant and add tomatoes, sugar and a splash of water. Simmer until the sauce thickens, about 5 minutes. Stir through capers, olives, raisins and vinegar. Season to taste with pepper and extra vinegar and sugar to achieve the sweet and sour caponata flavor.
For crispy tofu, cut Morinaga Firm Silken Tofu into 8 cubes or 16 rectangles. Lightly coat with cornflour, shaking off any excess flour. Heat oil for deep-frying to 190C. Carefully drop tofu pieces in batches remembering not to overcrowd the pan. Fry tofu for 1 minute or until golden and crisp. Drain tofu on a wire rack.
To serve caponata, stir through parsley before spooning over crispy tofu. Drizzle with extra olive oil and serve.