Eggplant Tofu Recipe
Eggplant Tofu is a delicious and nutritious dish that is famous in different culinary tradition, mainly in Asian cuisine.
Ingredients
- 1 large eggplant diced into 1-inch cubes
- 1 block of firm tofu drained and cut into 1-inch cubes
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1- inch piece of ginger grated
- 1 red bell pepper sliced
- 1 green onion chopped
- 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
- 1 teaspoon red pepper flakes optional, for heat
- 1 tablespoon sesame seeds for garnish
- Fresh cilantro chopped (for garnish)
- Cooked rice for serving
Instructions
- First of all, press the tofu to remove the excess water. You can do it by wrapping the tofu in a kitchen towel and put a heavy object on top for around 20 minutes. Cut the tofu into 1-inch cubes.
- Put a tablespoon of vegetable oil in a pan over medium-high flame. Add the tofu cubes and cook then until golden brown on each side, it may take around 5-7 minutes. Remove the tofu from the pan and keep it aside.
- In the same pan, add the remaining tablespoon of vegetable oil.
- Add the diced eggplant and cook until soft, it may take around 5-7 minutes.
- Move the eggplant to the side of skillet. Add grated ginger and minced garlic and cook for around a minute until fragrant.
- Put the cooked tofu to the skillet. Mix in the red bell pepper slices.
- In a little bowl, mix the hoisin sauce, soy sauce, sesame oil, rice vinegar and red pepper flakes. Pour the sauce over the eggplant and tofu mixture.
- Mix in the cornstarch mixture. Cook by stirring consistently, until the sauce becomes thick and it evenly coats the eggplant and tofu.
- Take off the skillet from the heat. You can serve it hot over cooked rice by garnishing it with sesame seeds, green onion and fresh cilantro.