Mabo-Nasu with Soy Protein Crumbles
We like soy protein crumbles. The veggie meat give dishes great texture, volume, and healthy protein. We have enjoyed veggie chili with soy protein crumbles. This Mabo-Nasu was another success with the mock meat. It was as yummy as "without meat" and "with meat."
Mabo-Nasu with Veggie Meat
SERVES 4
For sauce
400 ml water
2 tbs low-sodium soy sauce
1 tbs Miso
2 tsp Splenda (or sugar)
2 tbs sake
2 tsp oyster sauce
For veggie meat
1 box vegetable ground meat
2 tsp vegetable oil
For eggplant
2 eggplant medium size, diced
2 tbs vegetable oil
1 tbs grated fresh ginger
1 garlic clove minced
1 small dried red chili pepper, seeded, minced
2 tsp corn starch, dissolved in 1 tbs water
4 scallion chopped
1/2 tsp sesame oil
2 tsp rice vinegar
Black pepper to taste
1. For sauce, mix all ingredients for sauce in a measuring cup. Set aside.
2. For veggie meat, heat oil in a non-stick pan over medium heat and cook vegetable ground meat, frequently stirring, about 5 minute, or until brown. Transfer to a bowl.
3. For eggplant, heat oil in now-empty non-stick pan and cook eggplant, stirring and sometimes steaming with cover, until soften.
4. Stir in ginger, garlic, chili pepper and cook 1 min.
5. Stir in cooked veggie meat, and pour the sauce mixture.
6. Bring to simmer with medium-high heat, reduce heat to low, cover, cook for 15 min.
7. Stir in corn starch mixture quickly, heat up to simmering point, re-stir to combine all well, add scallion, cover, reduce heat, cook for another 5 min.
8. Just before serve, stir in sesame oil and vinegar. Adjust taste with black pepper. Serve with steamed white rice.
