So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch next week. Yes, I brown bag. And I almost always do it, unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Braised Eggplant and Mushrooms with Black Bean Garlic Sauce
I started with the main components of the dish. Since I'm not using meat (pork is usually used in this recipe), I used tofu instead. This is where you want to use very firm tofu. Here I have smoke tofu which is very flavorful on its own. A nice touch of smoke flavor in a dense block of tofu.
I served this with white rice to balance out the richness of the sauce. And it was excellent! Wow, concentrating the black bean garlic sauce was key. Honestly I could just eat the rice with the sauce. It was THAT good. Oh man, it brought me back straight to childhood. Memories... Okay, I digress. Anyway, as you already know the sauce was killer. But how about the vegetables and tofu? Well, they added so much texture that the dish seemed meaty without having any meat in it. Sure, it would taste better with pork but honestly, I was very much satisfied without it.