Hands-On Time
30 Mins
Total Time
30 Mins
Yield
Serves 4
José Picayo

How to Make It

Step 1

Cook the rice according to the package directions. In a small bowl, whisk together the hoisin, vinegar, and cornstarch.

Step 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.

Step 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.

Chef's Notes

 

Ratings & Reviews

/5
Reviews
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