EGGPLANT (AUBERGINE) -TOFU STIR FRY

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Eggplant (Aubergine) -Tofu Stir Fry image

Delicious vegetarian stir-fry with a tangy, spicy sauce. Cooking the tofu and eggplant separately may be a little bit more labor-intensive, but the end result is much better this way.

Provided by sprout 13

Categories     Soy/Tofu

Time 30m

Yield 3 serving(s)

Number Of Ingredients 14

1 medium eggplant, cubed
15 ounces tofu, cubed (pressed to remove water if desired)
1/2 inch gingerroot, minced
1 jalapeno pepper, seeded and sliced
3 green onions, sliced
1 garlic clove, sliced
3 tablespoons soy sauce
1 lime, juice of
1 tablespoon sugar
1 tablespoon flour
1/4 teaspoon sesame oil
1/3 bunch cilantro, chopped
2 tablespoons vegetable oil
water

Steps:

  • Heat 1T oil in large frying pan over medium high heat.
  • Cook tofu in oil for 3-4 minutes per side, flipping once, until golden and crisp. Remove tofu from pan.
  • In heated pan with residual oil, saute eggplant cubes until fully cooked but not soggy. This may take 5-10 minutes depending on how large you cut the eggplant. Remove eggplant from pan.
  • Meanwhile, prepare sauce. In a 1 or 2 cup measuring cup, stir together soy sauce, lime juce, sugar, flour, sesame oil. Add enough water to make about 2/3 cup liquid. May add more or less water if you like an especially thick or thin sauce.
  • Add 1T of oil to the hot pan. Cook ginger in hot oil for about 1 minute, then add jalapeno, green onion, and garlic. Cook for about 2 minutes more.
  • Add cooked tofu and eggplant to pan with ginger mix. Cook and stir for about one more minute.
  • Pour sauce mixture into pan, bring to boil and cook, stirring, until thickened. This will only take a minute or two.
  • Add chopped cilantro to pan and stir to combine.
  • Serve with plenty of hot cooked rice.

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