Spicy Steamed Eggplant & Tofu Salad with Ginger Soy Sauce

Boil a water in the steamer. Wash the eggplant drain up and cut into 3-4 long.

Rinse and pat dry the tofu. Cut it as you desired.

When the water is boiled then place the eggplants and tofu, steam for about 10-12 minutes until the eggplant cooked through or soft. (You can steam the eggplant and tofu separately if you want)

Transfer out and arrange it into a plate. Sprinkle bell paper and jalapeo on top.

Make a sauce by adding soy sauce, ginger, chicken powder in the bowl. Mixed well. Add chopped Thai chili or clili flakes and sesame oil if you use it. Add half of the cilantro. Combined well, and pour on top the eggplant salad.

Lastly sprinkle the rest of the cilantro as a decoration. And its done Enjoy the Spicy Steamed eggplant and tofu salad along with ginger soy sauce.

Happy Cooking