Eggplant and Tofu Stir-Fry

Eggplant and Tofu Stir-Fry
José Picayo
Hoisin, rice vinegar, and sliced chilies give mild tofu and eggplant a lively kick.

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Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

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

Directions

  1. Cook the rice according to the package directions. In a small bowl, whisk together the hoisin, vinegar, and cornstarch.
  2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate.
  3. Add the remaining 3 tablespoons of oil to the skillet. Add the eggplant, scallion whites, garlic, chili, and ¼ teaspoon salt. Cook, tossing frequently, until the eggplant is tender, 8 to 10 minutes. Add the hoisin mixture, tofu, and scallion greens and cook, tossing gently, until the sauce is thickened, 1 to 2 minutes. Serve with the rice and sprinkle with the basil.

 

Charlyne Mattox
October 2012

Nutritional Information

  • Per Serving
  • Calories 523
  • Fat 20 g
  • Sat Fat 1 g
  • Cholesterol 1 mg
  • Sodium 644 mg
  • Protein 17 g
  • Carbohydrate 67 g
  • Sugar 12 g
  • Fiber 7 g
  • Iron 4 mg
  • Calcium 198 mg
What does this mean? See Nutrition 101.

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