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Eggplant and Tofu Stir-fry
Created by: Howcan Team
Ingredients
- 1 large eggplant, cubed
- 1 block of firm tofu, drained and cubed
- 3 tablespoons of soy sauce
- 2 tablespoons of sesame oil
- 1 tablespoon of cornstarch
- 1 tablespoon of vegetable oil
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1 teaspoon of red pepper flakes (optional)
- 2 green onions, chopped
- Cooked rice for serving
Instructions
- In a small bowl, mix 3 tablespoons of soy sauce, 2 tablespoons of sesame oil, and 1 tablespoon of cornstarch. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add 3 cloves of minced garlic and 1 tablespoon of grated ginger to the skillet. Stir-fry for 1 minute until fragrant.
- Add the cubed eggplant to the skillet and stir-fry for 5-7 minutes until it starts to soften.
- Push the eggplant to the side of the skillet and add the cubed tofu. Cook for 3-4 minutes until lightly browned.
- Add 1 sliced red bell pepper and 1 sliced onion to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- Pour the soy sauce mixture over the stir-fry and toss to coat everything evenly. Add 1 teaspoon of red pepper flakes if desired for some heat.
- Cook for an additional 2-3 minutes until the sauce thickens and coats the ingredients.
- Remove from heat and sprinkle with 2 chopped green onions.
- Serve the eggplant and tofu stir-fry over cooked rice. Enjoy!
Eggplant and Tofu Stir-fry is a popular dish in Asian cuisine, known for its savory flavors and healthy ingredients. This dish has a rich history, with roots in traditional Chinese cooking. It has been enjoyed for centuries in various regions of China, where talented chefs have perfected the art of stir-frying. The dish gained popularity in the West as part of the growing interest in plant-based diets and vegetarian cuisine. Today, it can be found on the menus of many Asian restaurants around the world. The key to a delicious Eggplant and Tofu Stir-fry lies in the perfect balance of flavors and textures, with the eggplant and tofu absorbing the savory sauce while retaining their tender yet firm consistency. For the best version of this dish, seek out restaurants with a reputation for authentic and skillfully prepared Chinese cuisine. The key to getting this dish right is to ensure the eggplant is cooked to a tender, melt-in-your-mouth consistency, while the tofu is crispy on the outside and soft on the inside. Some alternative methods for making this dish include marinating the tofu and eggplant before stir-frying to infuse them with additional flavor, or adding a touch of heat with chili peppers for a spicy twist.
30 min
4
250 calories
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