Eggplant and Tofu Stir-Fry

utterly fabulous, no idea why it would get less than five stars.

Nice recipe. Followed recipe as stated. Family enjoyed it. My staple!

I also used apple cider vinegar as I could not find rice vinegar anywhere. Great dish. Will definitely make it again!

The sweet hoisin really mellows the spice so I agree adding sriracha is a good choice if you like your spice. With that addition this was great! I served over quinoa :)

I like to dust the tofu cubes with Wondra and use sesame or coconut oil to sauté the tofu and eggplant. Also, I think half a tablespoon (or more) of Sriracha works better in this dish than jalepeño.

you need someone to tell you that? it seems a bit common sense-ish.

I used kale instead of tofu and jarred chili garlic sauce instead of jalapeño. It was delicious!

I also used brown rice. I thought it was quite good and easy recipe to follow. I'll probably use the recipe as a base for making more different combinations of stir-fry.

Made this with brown rice instead of white. It was good, but tofu is just not something I get excited about. I don't dislike it, but it's just not my thing. For that reason I'd probably not make this again. I would recommend using Thai basil rather than sweet basil.

My husband and I absolutely LOVED this dish. I made it for the first time today. It's definitely one of our favorites now and so easy to make!

I was really surprised how easy and approachable this dish was. Having never worked with tofu and only fried eggplant, I did not expect to be able to replicate this recipe, but I did and it looked just like the photo. I cut the jalapeno in thin slices, but large enough to pick around. The heat was a welcome addition, but I picked a really hot jalapeno! I think if we did this recipe again, we'd go for an extra-firm tofu. Firm tofu has the texture of scrambled eggs. We made sure to get organic, non-GMP soy tofu. We got to use greek basil from our balcony garden too! :)

This was excellent, but it was hotter (spicier) than I expected-- and I only used half a jalapeno. It was a little too much heat for my kid. I think it should have had some kid of warning about adjusting the peppers to taste.

Mine didn't come out quite right, I think. The eggplant absorbed a lot of the vinegar from the whisked hoisin mixture, and ended up tasting somewhat sour. Served this with brown basmati rice and steamed snap peas. Maybe cut down on the vinegar and increase the hoisin?

This was great; quick, easy and tasty. It was a perfect meatless Monday meal. We made it lo-carb by eliminating the rice and served a simple asian-style cucumber salad on the side. Hubby and 4yr old also liked it. Thank you!

This is a great recipe! Quick fast and great flavor!

I can't eat tofu as I have had cancer so I made it with chicken and it was delicious. I think it would be good with pork as well.