Eggplant and Tofu Stir-Fry

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Photo by José Picayo
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 523 calories
    • 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

Ingredients

  1. Check 1cup long-grain white rice
  2. Check 1/2cup hoisin sauce
  3. Check 3tablespoons rice vinegar
  4. Check 1teaspoon cornstarch
  5. Check 4tablespoons canola oil
  6. Check 1pound firm tofu—drained, patted dry, and cut into 1-inch cubes
  7. Check 1 small eggplant (about 1 3/4 pounds), cut into 1/2-inch pieces
  8. Check 4 scallions, sliced, white and green parts separated
  9. Check 2 cloves garlic, chopped
  10. Check 1 red serrano or jalapeño chili, sliced
  11. Check kosher salt
  12. Check 1/4cup 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.