• Eggplant Tofu Stir-Fry Recipe

    by  • April 24, 2016 • recipe


    Eggplant Tofu Stir-Fry Recipe


    1 cup long-grain white rice
    1/2 cup hoisin sauce
    3 tablespoons rice vinegar
    1 teaspoon cornstarch
    4 tablespoons canola oil
    1 pound firm tofu—drained, patted dry, and cut into 1-inch cubes
    1 small eggplant (about 1 3/4 pounds), cut into 1/2-inch pieces
    4 scallions, sliced, white and green parts separated
    2 cloves garlic, chopped
    1 red serrano or jalapeño chili, sliced
    kosher salt
    1/4 cup fresh basil leaves, torn


    Prepare the rice as stated by the package directions.


    In a small bowl, mix together the hoisin, vinegar, and cornstarch.

    Meanwhile, heat a tablespoon of the oil in a large nonstick skillet over medium-high heat. Cook the tofu, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate. and set aside.

    Add the remaining 3 tablespoons of oil to the skillet. Saute the eggplant, scallion whites, garlic, chili, and ¼ teaspoon salt. Cook until the eggplant is tender, 8 to 10 minutes.

    Pour in hoisin mixture and toss gently the tofu and scallion greens. Cook  until the sauce is thickened, 1 to 2 minutes.

    Serve with the rice and top with the basil.