Sweet and Sour Tofu with Eggplants | RICARDO

Ingredients

• 454 g (1 lb) firm tofu, cut into 1/4-inch-thick (0.5 cm) slices
• 1/4 cup (60 ml) mirin
• 2 tbsp (30ml) fish sauce (nuoc mam)
• 2 tbsp (30 ml) lime juice
• 2 tsp (10 ml) sambal oelek
• 3 purple Chinese eggplants, cut into 1/2-inch-thick (1 cm) slices
• OR 2 to 3 Italian eggplants (depending on their size), cut into wedges
• 1/2 cup (125 ml) canola oil
• 1 red onion, thinly sliced
• 1/2 lb (225 g) rice vermicelli, cooked (see note)
• 1/4 cup (60 ml) roasted cashews, crushed
• Thai basil or cilantro leaves, to taste