BURNT GARLIC FRIED RICE WITH TOFU/EGGPLANT

Back after a long hiatus….life and other things….but cooking happens regardless. Because hunger comes back every day faithfully like a quiet but fierce friend for life!

So, on a cold, rainy day when I was craving some spicy comfort food, here is what our plates looked like: Burnt garlic fried rice and crispy eggplant and tofu in a velvetty sauce.

Since it is two recipes, I am going to simply post them here:

BURNT GARLIC FRIED RICE

1. Wash 1 cup of rice in water, drain and keep aside.
2. Heat 3 tbsp sesame oil in a saucepan, on high heat
3. Add 1 tsp of black sesame seeds
4. Add 6 garlic pods sliced long and 1 red dried chili
5. Add 4 tbsp of ginger chopped real fine.
6. Saute till both garlic and ginger till they get brownish black.
7. Add rice to garlic/ginger. Saute well till rice gets toasty.
8. Add salt to taste
9. Add 2 cups of water.
10. Mix well, cover the pan .
11. Allow rice to cook till all the water is absorbed.
12. Turn out heat.
13. Add ¼ cup of grated carrots.
14. Add 3 tbsp of chili oil for crunch.
15. Fluff up the rice with a fork.

EGGPLANT TOFU

1. Cut tofu into 1” cubes. Dab them dry with paper towel wrap them in the paper towel and leave them be for 4 hours.
2. Take them out of the paper towel and place them in the air fryer in ONE layer at 380 degrees for 20 minutes. Drizzle a teeny bit of oil/oil spray. Leave them alone. Don’t mess with them!
3. Turn them over after 20 minutes and air fry them for another 15 minutes. They will be brown and firm.
4. In the meantime, cut eggplant into long thick strips.
5. Place them in the airfryer in a SINGLE layer for 12 minutes, drizzle a teeny bit of oil. Turn them over and air fry thema gain for 8-9 minutes till they crisp up but don’t shrivel up. You may want to monitor periodically to ensure that they retain their shape.
6. In a bowl, add 2 tbsps of cornstarch+ 8 tbsps of water + 3 tbsp of dark soy sauce + crushed cumin + 1 tbsp hot sauce + 1 tbsp red chili flakes.
7. Heat 3 tbsp of oil in a wok.
8. Add 2 tbsp of minced garlic and ginger, saute well.
9. Add 1 cup of chopped spring greens +1 tbsp black sesame seeds, saute quickly, add 2 tbsp crushed coriander seeds + air fried tofu + air fried eggplant gently toss + cornstarch soy sauce slurry.
10. Allow to cook for 6 minutes.
11. Garnish with toasted white sesame seeds and masala peanuts for added crunch!

Note: If you don’t have an airfryer: Heat oil in a wok. Add tofu in a SINGLE layer. LEAVE IT ALONE!! On medium heat. It will turn brown and firm. Gently turn each cube to the other side. Allow it to brown again. Take them out on a plate. Keep it aside. Same process with the eggplant.