Eggplant and Tofu Stir-Fry


Eggplant and Tofu Stir-Fry

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March 29, 2017

Eggplant and Tofu Stir-Fry


1 cup long-grain white rice

1/2 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

1/4 cup fresh basil leaves, torn


1Cook the rice according to the package directions. In a small bowl, whisk together the hoisin, vinegar, and cornstarch.

2 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.

3 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.