An Asian-inspired dish that mimicked the layers of bread, meat, veggies, and egg and I declare it a success. Just look at that liquid gold...
Total Time
30min
4.6
8 Ratings
Author: Jenessa's Dinners
Servings:
4
Ingredients
Chili Paste Tofu
•
1/2
pckg
(4 oz)
Extra Firm Tofu
•
2
Tbsp
Sriracha
•
1
Tbsp
Grated Riven gerieben grated rallado
Fresh Ginger
•
1
tsp
Sesame Oil
•
1
tsp
Low-Sodium Soy Sauce
Grilled Eggplant
•
1/2
Eggplant
•
1
tsp
Sesame Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
Sesame Spinach
•
1
pckg
Spinach Leaves
•
1
Tbsp
Sesame Oil
•
1 1/2
Tbsp
Rice Vinegar
•
1
Lemon
, freshly squeezed
•
1
Tbsp
Low-Sodium Soy Sauce
•
1
Tbsp
Sesame Seeds
Poached Eggs
•
4
Eggland's Best Classic Eggs
•
2
Tbsp
Rice Vinegar
or White Vinegar
Cooking Instructions
1.
Toast the Sesame Seeds (1 tablespoon) over low heat in a skillet.
2.
Slice Extra Firm Tofu (1/2 package) into four even slabs and place between multiple layers of paper towel, pressing to absorb the liquid.
3.
Heat a grill pan and a large frying pan over medium heat. Bring a medium pot of water filled halfway to a boil.
4.
Slice four thick pieces of Eggplant (1/2) and coat lightly Sesame Oil (1/2 tablespoon), some Salt (to taste), and Ground Black Pepper (to taste). Place on a grill pan.
5.
Mix together Sriracha (2 tablespoon), Fresh Ginger (1 tablespoon), Low-Sodium Soy Sauce (1/2 tablespoon) and Sesame Oil (1/2 tablespoon) to form a paste.
6.
Rub the sauce on the extra firm tofu slabs to coat. Place them on the grill pan. Flip the eggplant and tofu when both have good grill marks. Keep warm in the microwave when done.
7.
Heat the remaining Sesame Oil (3 teaspoon) in a pan and add the Spinach Leaves (1 package), Low-Sodium Soy Sauce (1 tablespoon), juice from Lemon (1), Rice Vinegar (1 1/2 tablespoon), Salt (to taste) and Ground Black Pepper (to taste).
8.
Cook until the spinach is wilted and then add the toasted sesame seed. Remove from pan and keep in microwave to stay warm.
9.
When the water is boiling, add remaining Rice Vinegar (2 tablespoon). Stir to create a vortex, then quickly crack the Egg (4) into the swirling pot. Cook for about three minutes, remove with a slotted spoon, and place on a paper towel to dry. Repeat.
10.
Assemble your layers from bottom to top: first tofu, then eggsplant, then spinach, and finally, a poached egg. Garnish with extra sriracha and pepper, and serve warm.
Nutrition Per Serving
CALORIES
192
FAT
13.9 g
PROTEIN
10.6 g
CARBS
7.6 g
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