Eggplant & Tofu Recipe
Chinese eggplant and tofu lightly fried in a spicy tangy sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Tofu
Drain the tofu and press it between paper towels to remove excess moisture. Cut the tofu into bite-sized cubes.
- 2
Fry the Tofu
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
- 3
Cook the Eggplant
In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant. Add the sliced eggplant and stir-fry for about 5-7 minutes until tender.
- 4
Make the Sauce
In a small bowl, mix together the soy sauce, chili paste, and rice vinegar. Pour the sauce over the cooked eggplant and stir to combine.
- 5
Combine Tofu and Eggplant
Add the fried tofu back into the skillet and toss everything together until the tofu is well coated in the sauce. Cook for an additional 2-3 minutes.
- 6
Garnish and Serve
Remove from heat, garnish with chopped green onions and toasted sesame seeds. Serve hot.
