By Ebenezer Obiri
Cut the eggplant into bite-sized cubes and set aside.
Press the tofu to remove excess moisture. Cut it into cubes similar in size to the eggplant.
Peel and mince the garlic and ginger. Thinly slice the scallions, separating the white parts from the green.
In a small bowl, mix together the soy sauce, rice vinegar, chili bean paste, and sugar to make the sauce.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the eggplant and stir-fry for about 6-8 minutes until it's golden brown and tender. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil. Add the tofu and cook until it's golden brown on all sides, about 5 minutes. Remove from the pan and set aside with the eggplant.
Lower the heat to medium and add the garlic, ginger, and the white parts of the scallions. Stir-fry for about 1 minute until fragrant.
Return the eggplant and tofu to the pan. Pour in the sauce and toss everything to coat. Cook for about 2-3 minutes until everything is well-coated and heated through.
Season with salt and pepper to taste. Garnish with the green parts of the scallions.
Serve the eggplant and tofu mixture over the cooked jasmine rice.
How did this recipe turn out? Let others know!
to rate this recipe
This Vegetarian Chinese Main Course recipe is ready in 45 minutes and features Eggplant, Firm tofu, Jasmine rice (cooked) and other delicious ingredients. Contains 480 calories total.
Cut the eggplant into bite-sized cubes and set aside.
Press the tofu to remove excess moisture. Cut it into cubes similar in size to the eggplant.
Peel and mince the garlic and ginger. Thinly slice the scallions, separating the white parts from the green.
In a small bowl, mix together the soy sauce, rice vinegar, chili bean paste, and sugar to make the sauce.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the eggplant and stir-fry for about 6-8 minutes until it's golden brown and tender. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil. Add the tofu and cook until it's golden brown on all sides, about 5 minutes. Remove from the pan and set aside with the eggplant.
Lower the heat to medium and add the garlic, ginger, and the white parts of the scallions. Stir-fry for about 1 minute until fragrant.
Return the eggplant and tofu to the pan. Pour in the sauce and toss everything to coat. Cook for about 2-3 minutes until everything is well-coated and heated through.
Season with salt and pepper to taste. Garnish with the green parts of the scallions.
Serve the eggplant and tofu mixture over the cooked jasmine rice.
Calories per Serving: 480
Your Rating:
