By Ebenezer Obiri
Prepare the sauce by mixing soy sauce, rice vinegar, sugar, cornstarch, and 1/4 cup water in a small bowl. Stir well until the sugar and cornstarch are fully dissolved.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced eggplant and cook until golden brown and soft, about 8-10 minutes. Stir occasionally to prevent burning. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add minced garlic and grated ginger, and sauté until fragrant, about 1 minute.
Return the cooked eggplant to the skillet, and pour the sauce over the eggplants. Stir well to coat the eggplant evenly with the sauce.
Add the baby bok choy to the skillet, cover it with a lid, and let simmer for about 3-5 minutes until the bok choy is tender and the sauce has thickened slightly.
Add the pan-fried tofu to the skillet and carefully toss everything together to combine without breaking the tofu.
Serve the braised eggplant, tofu, and bok choy over the cooked jasmine rice. Garnish with chopped scallions.
How did this recipe turn out? Let others know!
to rate this recipe
By Ebenezer Obiri
This Asian Vegetarian Dinner recipe is ready in 40 minutes and features Jasmine rice, Eggplant, Firm tofu and other delicious ingredients. Contains 350 calories total.
Prepare the sauce by mixing soy sauce, rice vinegar, sugar, cornstarch, and 1/4 cup water in a small bowl. Stir well until the sugar and cornstarch are fully dissolved.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced eggplant and cook until golden brown and soft, about 8-10 minutes. Stir occasionally to prevent burning. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add minced garlic and grated ginger, and sauté until fragrant, about 1 minute.
Return the cooked eggplant to the skillet, and pour the sauce over the eggplants. Stir well to coat the eggplant evenly with the sauce.
Add the baby bok choy to the skillet, cover it with a lid, and let simmer for about 3-5 minutes until the bok choy is tender and the sauce has thickened slightly.
Add the pan-fried tofu to the skillet and carefully toss everything together to combine without breaking the tofu.
Serve the braised eggplant, tofu, and bok choy over the cooked jasmine rice. Garnish with chopped scallions.
Calories per Serving: 350
Your Rating:
