Eggplant And Tofu Stir Fry Recipes

STIR-FRIED RAINBOW PEPPERS, EGGPLANT AND TOFU

Steps:

• Preheat the oven to 450 degrees. Cut the eggplant in half lengthwise and score down to but not through the skin. Line a baking sheet with parchment or foil, lightly oil the foil and place the eggplant on it, cut side down. Roast for 15 to 20 minutes, until the skin begins to shrivel. Remove from the oven, allow to cool until you can handle it, and cut in half along the score down the middle of each half, then into 1/2-inch slices
• Combine the rice wine or sherry, the hoisin sauce and the soy sauce in a small bowl and set aside
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the tofu. Let it sit in the pan for about 30 seconds, until it begins to sear, then stir-fry for about 2 minutes, until lightly colored. Transfer to a plate
• Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the peppers and eggplant, sprinkle with salt to taste and stir-fry for 2 minutes. Return the tofu to the wok, add the hoisin sauce mixture and stir-fry for another 1 to 2 minutes, until the eggplant is tender and infused with the sauce and the peppers are crisp-tender. Remove from the heat and serve with rice, grains or noodles

EGGPLANT AND TOFU STIR FRY RECIPE

Steps:

• Spray a large, nonstick skillet with non-fat cooking spray and set over medium high heat.
• Add in tofu and cook, turning occasionally, until browned, about 8-10 minutes.
• Transfer tofu to a plate and set aside.
• Add eggplant, onion whites, Serrano pepper, salt and sesame oil to the pan. Saute, tossing frequently, until eggplant is tender, about 8 minutes.
• Add in garlic and cook for another 2 minutes.
• In a small bowl, whisk together soy sauce, vinegar, ginger, and maple syrup. Add into pan and then toss in tofu and scallion greens. Toss gently until sauce thickens, about 2-4 minutes.
• Sprinkle with fresh basil before serving.

SPICY EGGPLANT TOFU STIR FRY

Steps:

• Drain and cut firm tofu into cubes or triangles, Press tofu pieces between cloth kitchen towel(s) and press out any water. (I found place a cookie sheet with 2 plates, on top of 1 towel and let sit for 10 minutes, helps to press out water). Add tofu to medium-low heated wok or cast iron skillet. Press tofu with spatula to continue removing water. When tofu is golden, flip to continue cooking on other side- continue pressing with spatula.
• MARINADE: In medium bowl, mix chili paste, red pepper, rice wine, soy sauce, chicken broth, sugar and vinegar.
• Add the dry cooked tofu to the marinade. Let sit 20-30 min.
• Slice eggplant diagonally, about 1"thickness. Set aside.
• Heat oil in wok until hot. Add eggplant and fry until browned. Add peppers and stir fry until cooked. Add garlic and ginger. Saute for 1 minutes, being careful not to brown the garlic. Remove all veggies from wok/pan and drain. Set aside.
• Drain marinade off tofu into the wok/pan. Bring to a boil. Slowly stir in cornstarch to thicken. Add tofu, eggplant, peppers, and green onions. Mix gently to coat with thickened sauce.
• Serve with rice noodles or rice.

JAPANESE TOFU & EGGPLANT GINGER STIR FRY | 豆腐の生姜焼き

Steps:

• Press tofu: Wrap tofu in a clean kitchen towel or paper towels. Place on a plate and place a 1-2 lb object on top*. Leave for 20-30 minutes.
• Slice eggplant: For large globe eggplants, cut slices about ¾" thick, then cut each slice into quarters. For thin Japanese eggplants, just cut into slices.
• Salt eggplant: Place eggplant slices in a colander over the sink. Sprinkle with salt and let the eggplants sit for 20-30 minutes, during which time the eggplant slices should lose water and become softer.
• Mix sauce: In a small bowl, mix together grated ginger, soy sauce, sake, mirin, sugar, and sesame oil. Set aside.
• Pan fry tofu: Cut tofu into desired shape. Heat 1 tbsp of oil in a pan over medium heat. Add tofu and cook until golden brown and crisp on the bottom, then flip and fry the other side. Remove from pan.
• Prepare eggplant: Rinse eggplant slices and pat dry. Place in a bowl and add cornstarch, mixing until well coated.
• Pan fry eggplant: Heat 1 tbsp oil in the same pan used for the tofu. Add eggplant slices and cook until crispy and browned on both sides. Remove from pan.
• Cook onion and garlic: Heat ½ tbsp oil in the same pan. Add onion and garlic and cook for a few minutes until onion is tender.
• Combine: Add in the tofu and eggplant. Pour the sauce over and stir to coat. Cook for another minute until all the liquid has evaporated. Top with green onions, stir, and remove from heat.

CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU

Steps:

• In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
• Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
• In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
• Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
• Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.

STIR-FRIED EGGPLANT AND TOFU

Steps:

• Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.
• Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes.
• Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes.
• Return tofu to pan and gently stir to coat.
• Remove from heat and stir in basil leaves.
• Serve over rice.

EGGPLANT (AUBERGINE) -TOFU STIR FRY

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.

EGGPLANT AND TOFU STIR-FRY RECIPE

Steps:

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

SZECHWAN EGGPLANT STIR-FRY

Steps:

• Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
• Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
• After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.

EASY VEGAN TOFU & EGGPLANT STIR FRY

Steps:

• In a small sauce bowl, whisk all ingredients together and set aside until ready for use.
• Prep the eggplant slices. Salt an even layer of sea salt on each side of the eggplant slices. Massage thoroughly and cover with a clean kitchen/paper towel. Allow the liquids to absorb for 20 minutes. Excess water will release from the eggplant once it is salted. Wipe down each eggplant to remove excess salt OR rinse off with cool water. Pat dry before cooking.You can find a detailed instruction on how to prep your eggplants before cooking here.
• Remove excess liquids and press tofu. Pat dry. Dice into bite sized pieces.
• Preheat sauté pan (or wok) to medium high heat. Coat with oil.
• Fry tofu on each side until it is golden brown and crispy. Then, remove from the pan and set aside. Using the same pan, fry eggplant slices until they are tender and slightly caramelized on the center. Remove from pan and set aside. Do NOT fry tofu and eggplant at the same time. It will end up as a soggy, oily mess.
• Re-coat a little splash of oil on the pan (optional or if tofu and eggplants have absorbed all the initially). Toss in the aromatics such as the garlic and onions. Sauté until fragrant. Add the dried chili peppers or red chili flakes. Season with a sprinkle of salt & pepper.
• Add the tofu back into the pan and mix with the aromatics. Toss the bellpeppers into the pan and stir. Lower down the heat to medium low. Let it sit for 2-3 minutes for the temperature to go down. Then, add the bellpeppers. Mix until well combined.
• Gradually pour the sauce. Do not add all at once as it may dry up real quick. Stir with the ingredients until it is evenly coated. Toss the eggplants back into the pan and stir gently. Add the rest of the sauce and let it simmer for 4-7 minutes in low heat or until sauce has thickened.
• Turn off heat and garnish with sesame seeds. Best served fresh with a bed of rice.
• Enjoy!