Crispy Tofu with Eggplant, Purple Spring Onions and Oyster Mushrooms

Not my batches. At the farmer's market, you pick up
the ones that wouldn't win the beauty contest that
national chains seem to think we require of produce.
They're just as tasty. I got ahead of the camera in my prep.

Hit the local farmer's market Thursday. Found some really beautiful purple spring onions, the ones that look like scallions on steroids, and lovely Japanese eggplant. The farmer's market is held in the parking lot of the funky Asian market where I like to shop, so I picked up some firm tofu inside and oyster mushrooms and darn near got some nice-looking beef liver. Maybe later this weekend?

They also regularly carry frozen quail, so there's another treat for the weekend.

Crispy tofu

So, it's stir fry time!  I went with my standard stir fry sauce. I crisped the tofu in little cubes first, then removed to drain, then stir fried the onions for a few minutes, followed by the eggplant for a few minutes, then tossed in the mushrooms and the sauce. The tofu goes in at the end for a minute to blend. Garnish with cilantro (it's a very brown dish otherwise and the herb adds some earthy freshness) and serve with rice.

Mangia!

Crispy Tofu with Eggplant, Purple Spring Onions and Oyster Mushrooms

Sauce
2 tbsp. black bean garlic sauce

2 tbsp. Tamari

1 tbsp. rice vinegar

1 tbsp. Szechuan peppercorns
1 tbsp. Sriracha

1 tbsp. sesame oil

1” piece ginger minced

2 garlic cloves minced

1 package firm tofu, cut into 1/4" cubes
2 bunches (10 to 12 total) purple spring onions, root end and stalk ends removed, skinned, large ones cut in quarters, smaller ones in half or left whole
2 Japanese eggplants, halved and sliced 1/2" to 3/4" thick with skin left on
10 oz. oyster mushrooms, roughly chopped

Good sized handful of cilantro, chopped

Heat a couple of tablespoons peanut oil in wok or deep sided heavy skillet over high heat. When oil is hot, add tofu, spreading out to a single layer. Allow to cook for a couple of minutes. Check for browning. I like to have some good browning but more along the lines of a slightly darker blonde roux. Toss the cubes around for the next few minutes or so to get all sides browned. Remove to paper towel-lined plate.

Add onions to skillet or wok and stir fry for a few minutes. Add eggplants and continue stir frying for a few minutes more. add the mushrooms and the sauce and continue to fry for a few minutes. Add tofu and stir for a minute or so to combine.

Serve topped with cilantro alongside rice of your choice.