Food Recipes Eggplant and Tofu Stir-Fry Recipe 3.5 (385) 16 Reviews Hoisin, rice vinegar, and sliced chilies give this eggplant and tofu stir-fry a lively kick. While the recipe calls for white rice, you can easily substitute for brown rice or noodles or leave them out altogether for a carb-friendly meal. By Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. She has over 20 years of experience in the media industry. Charlyne is also the author of the recipe book, Cooking with Seeds, published in 2015. Highlights: * Over 20 years of experience in the media industry * Former associate food editor, Martha Stewart Living - 9 years * Former staff food editor, Real Simple - 4 years * Current food and crafts director, Country Living - nearly 8 years * Author of Cooking with Seeds, published 2015 Real Simple's Editorial Guidelines Updated on August 21, 2022 Print Share Share Tweet Pin Email Photo: José Picayo Hands On Time: 30 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 1 cup long-grain white rice ½ 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 ¼ cup fresh basil leaves, torn Directions Cook the rice according to the package directions. In a small bowl, whisk together the hoisin, vinegar, and cornstarch. 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. Print Nutrition Facts (per serving) 523 Calories 20g Fat 67g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 523 % Daily Value * Total Fat 20g 26% Saturated Fat 1g 5% Cholesterol 1mg 0% Sodium 644mg 28% Total Carbohydrate 67g 24% Total Sugars 12g Protein 17g Calcium 198mg 15% Iron 4mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.