Ingredients with Measurements:
- 1 large eggplant, sliced into 1/2 inch rounds
- 1 block of firm tofu, sliced into 1/2 inch squares
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon cornstarch
- 1/4 cup water
- 8 oz. cao lau noodles
- 4 cups vegetable broth
- 1/4 cup sliced scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Special equipment needed:
- Grill pan or outdoor grill
- Large pot for cooking noodles
- Mixing bowl
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic.
3. Add sliced eggplant and tofu to the bowl and toss to coat with the marinade. Let sit for 10 minutes.
4. Grill eggplant and tofu for 3-4 minutes on each side until grill marks appear and they are tender.
5. In a separate pot, bring vegetable broth to a boil. Add cao lau noodles and cook for 3-4 minutes until tender.
6. In a small bowl, whisk together cornstarch and water to create a slurry.
7. Add slurry to the broth and stir until it thickens into a sauce.
8. Divide noodles into bowls and top with grilled eggplant and tofu.
9. Pour sauce over the top of the dish.
10. Garnish with sliced scallions, chopped cilantro, and chopped peanuts.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Grill pan or outdoor grill: medium-high heat
Vegetable broth: boiling
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 42g
Protein: 18g
Sodium: 1200mg
Fiber: 6g
Substitutions for ingredients:
- Tamari can be used in place of soy sauce for a gluten-free option.
- Agave nectar or maple syrup can be used in place of honey for a vegan option.
- Rice noodles or udon noodles can be used in place of cao lau noodles.
Variations:
- Add sliced bell peppers or onions to the marinade for additional flavor.
- Use tempeh or seitan in place of tofu for a different protein option.
- Top with sliced avocado or a fried egg for added richness.
Tips and tricks:
- Make sure to slice the eggplant and tofu into even pieces for even cooking.
- Use a grill basket or skewers to prevent smaller pieces from falling through the grill grates.
- Reserve some of the marinade to use as a dipping sauce for the grilled eggplant and tofu.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with the noodles on the bottom and the grilled eggplant and tofu on top. Drizzle the sauce over the top and garnish with scallions, cilantro, and peanuts.
Garnishes:
Sliced scallions, chopped cilantro, chopped peanuts
Pairings:
Serve with a side of steamed vegetables or a simple green salad.
Suggested side dishes:
Steamed broccoli, roasted asparagus, mixed greens salad
Troubleshooting advice:
If the noodles are too thick, add more vegetable broth to thin out the sauce.
Food safety advice:
Make sure to cook the noodles and sauce to the appropriate temperature to prevent foodborne illness.
Food history:
Cao lau is a Vietnamese noodle dish that originated in the city of Hoi An. It is made with thick noodles, pork, and fresh herbs.
Flavor profiles:
Savory, sweet, tangy, nutty
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Vietnamese