This eggplant and tofu stir-fry is a delightful blend of textures and flavors that will please both vegetarians and meat-eaters alike. The creamy tofu and tender eggplant soak up the rich, savory sauce, making every bite a burst of umami goodness. This dish is not only delicious but also packed with nutrients, offering a great source of protein, fiber, vitamins, and minerals. Perfect for a weeknight dinner, it’s quick to prepare and pairs wonderfully with steamed rice or noodles.
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About Spicy Eggplant and Tofu
The beauty of this recipe lies in its simplicity and adaptability. Feel free to add other vegetables you have on hand, such as bell peppers, mushrooms, or snap peas, to create a more colorful and nutrient-dense meal. The sauce can also be adjusted to suit your taste preferences, whether you like it spicier or sweeter. With its balance of flavors and textures, this eggplant and tofu stir-fry is sure to become a staple in your kitchen.
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Spicy Eggplant and Tofu Recipe: A Flavorful Dish
4
servings15
minutes20
minutes35
minutesIngredients:
1 large eggplant, cut into bite-sized pieces
1 block (14 oz) firm tofu, drained and cubed
2 tablespoons vegetable oil
1 onion, thinly sliced
3 cloves garlic, minced
1 tablespoon ginger, grated
1 red bell pepper, sliced
1/4 cup soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water
1 tablespoon sesame oil
1/2 teaspoon crushed red pepper flakes (optional)
2 green onions, chopped
Sesame seeds for garnish
Instructions:
- Prepare the tofu and eggplant:
- Press the tofu to remove excess water, then cut it into 1-inch cubes.
- Cut the eggplant into bite-sized pieces.
- Cook the tofu:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- Cook the eggplant:
- In the same skillet, add another tablespoon of vegetable oil.
- Add the eggplant pieces and cook until they start to soften and brown, about 5 minutes. Remove and set aside with the tofu.
- Stir-fry the aromatics and vegetables:
- In the same skillet, add a bit more oil if needed.
- Sauté the onion, garlic, and ginger until fragrant, about 2 minutes.
- Add the red bell pepper and cook for another 2-3 minutes until slightly tender.
- Combine and cook the sauce:
- Return the tofu and eggplant to the skillet.
- In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, and cornstarch slurry.
- Pour the sauce over the tofu and vegetables, stirring to coat everything evenly.
- Cook for an additional 2-3 minutes, allowing the sauce to thicken.
- Finish the dish:
- Drizzle with sesame oil and add the crushed red pepper flakes if using.
- Toss in the chopped green onions and give everything a final stir.
- Serve:
- Transfer to a serving dish and garnish with sesame seeds.
- Serve hot with steamed rice or noodles.
Notes
- Enjoy your delicious and healthy eggplant and tofu stir-fry!
