Rating: 3.5 stars
385 Ratings
  • 5 star values: 120
  • 4 star values: 91
  • 3 star values: 76
  • 2 star values: 67
  • 1 star values: 31
Charlyne Mattox

Gallery

Credit: José Picayo

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

523 calories; fat 20g; saturated fat 1g; cholesterol 1mg; sodium 644mg; protein 17g; carbohydrates 67g; sugars 12g; fiber 7g; iron 4mg; calcium 198mg.
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