
Ingredients:
- 1 Italian eggplant, cut into 2-inch slices
- Salt
- 1 block extra firm tofu
- 2 heaping TBSP cornstarch, divided
- 2 shallots, diced
- 5 garlic cloves, minced
- 1 TBSP grated ginger
- 1 jalapeno, sliced
- Basil, chiffonade
Sauce:
- 6 TBSP oyster sauce
- 2 TBSP soy sauce
- 2 TBSP Hoisin sauce
- 2 TBSP brown sugar
- 1/2 c. vegetable or chicken stock
- 1 TBSP rice vinegar
- 2 tsp. sesame oil
- Serve over rice
Directions:
- Slice eggplant and place on towel; liberally salt; after 15 minutes, turn the slices over and salt the other side; after 15 more minutes wipe eggplant dry and then cut into 1/4 – 1/2 inch chunks.
- Chop the shallots, garlic, ginger, jalapeno, and basil and set aside.
- In a small bowl, mix the sauce ingredients and set aside.
- Pat the tofu dry and cut tofu into cubes; place tofu in a bowl and toss with 1 heaping TBSP of cornstarch.
- Heat a large skillet on medium high heat; then add about 1 TBSP oil. Sear tofu until golden and crispy. Work in batches to prevent overcrowding; then transfer tofu to a paper towel lined plate.
- Once the eggplants are wiped dry, place them in a bowl and toss with 1 heaping TBSP cornstarch and toss to coat.
- Add some more oil to skillet and sear eggplant until it has an nice char on the flesh sides. Work in batches to prevent overcrowding. Remove to a plate.
- Add a little more oil to the skillet and reduce to medium; then add the shallots and cook until lightly golden, about 3 minutes; then add the garlic, ginger, and jalapeno, and cook until soft and fragrant.
- Add the eggplant and tofu back to the pan and saute for about 1 minute, then pour the sauce in and mix well. Turn the heat off and top with the basil. Serve over rice.
Stir Fry Eggplant Tofu:

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