Recipes

THE Spicy Eggplant & Tofu

There’s a reason for that: I love eggplant! I think it’s one of the most versatile vegetables around.

THE Spicy Eggplant & Tofu is one of my favorite dishes to get at any Chinese restaurant. I wanted to provide all you with an easy and delicious vegan eggplant tofu recipe that has as much flavor as a restaurant-made one! The tofu will need an overnight rest but combining it all together is fast and easy.

If you’ve been avoiding it because you’re afraid you won’t like it, I think it’s time you gave it a try. And this is the recipe you should try.

This home-cooked meal probably contains less fat and fewer calories than most carry-outs and preparing it takes no longer than a pick-up trip to a restaurant!

By the way, it looks like there are a lot of ingredients but most are just for the sauce/marinade so don’t be intimidated, it’s so worth it.

It’s so good that even eggplant haters like it.

Spicy Eggplant & Tofu

Nicole Kearsley
This home-cooked meal probably contains less fat and fewer calories than most carry-outs and preparing it takes no longer than a pick-up trip to a restaurant!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Asian, Chinese, Vegan
Servings 2

Ingredients
  

  • 1 pound Asian Eggplant 3/4" x 2" slices
  • 15 ounces Extra Firm Tofu drained and pressed
  • 1 Red Pepper cut into chunks
  • 1 White Onion cut into chunks
  • 2 cloves Garlic minced
  • 1 teaspoon Ginger grated
  • 2 Green Onions cut in 2" pieces
  • 2 teaspoon Chili Paste
  • 1/8 to 1/4 teaspoon Red Chili Flakes optional
  • 2 tablespoons Rice Wine Vinegar/Mirin/Dry Sherry
  • 1 tablespoon Soy Sauce tamari
  • 1 tablespoon Toasted Sesame Oil
  • 1 tablespoon Vegan Oyster Sauce optional
  • 1/2 cup Vegetable Broth chicken flavored
  • 1 tablespoon Sugar
  • 1 tablespoon White Vinegar
  • 1 tablespoon Cornstarch
  • 3 tablespoons Oil for cooking

Instructions
 

  •  Prepare rice according to package directions. In a medium bowl, prepare the marinade by mixing chili paste, red pepper flakes, rice wine, soy sauce, sesame oil, vegan oyster sauce, broth, sugar, and white vinegar. Set aside.
  • In a large skillet over medium-high heat, cook tofu until golden brown, approximately 4 to 5 minutes per side. Press tofu with a large spatula to "dry fry" to remove the remaining liquid. Remove from skillet and add to the marinade. Let sit 20-30 min.
  • Return skillet to medium-high heat (with additional oil if needed). Add eggplant and fry until browned approximately 4 minutes. Remove from skillet. Add onions and peppers, stirfry approximately 3 minutes. Add garlic and ginger and continue to saute for 1 minute. Return eggplant and push vegetables to sides of skillet.
  • Pour marinade and tofu into the skillet, along with the green onions pushing tofu and onions to the sides of skillet with vegetables. Bring marinade to a boil. Combine cornstarch with 2 Tbsp water. Slowly stir cornstarch mixture into the skillet until thickened. Mix gently to coat with thickened sauce.
  • Serve over rice.

Notes

WANT THE AUTHENTIC SPICY FLAVOR: Look in your Asian market for chili sauce or garlic chili sauce that has red chilies as its primary ingredient. Try to find the kind with the seeds intact, not the smoother type. Then adjust the amount to your desired level of spiciness.
EGGPLANT-PHOBIC: If you’re eggplant-phobic, do as I did and find some smaller, light purple or white eggplants, they are usually denser, less spongy, and less bitter than the larger eggplants.
VEGAN OYSTER SAUCE: The recipe calls for vegan oyster sauce, but if you don’t have that option, use additional soy sauce.
ASIAN EGGPLANT: No Asian eggplant? Use regular eggplant.
SERVING: This recipe yields 10 grams of protein for each serving.
CREDIT: Recipe adapted from Panda Express.
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