Eggplant and Tofu Stir-Fry
Total Time: 30 minutesYield: 4 Servings
Source: Real Simple, October 2012
Category: Vegetable
Ingredients
1⁄2 cup Hoisin Sauce3 tablespoons Rice Vinegar
1 teaspoon Cornstarch
4 tablespoons Vegetable Oil
1 pound Firm Tofu (drained, patted dry, and cut into 1-inch cubes)
1 whole Eggplant (cut into 1/2-inch pieces)
4 whole Scallions (sliced, white and green parts separated)
2 cloves Garlic (chopped)
1 whole Red Serrano (sliced)
1⁄4 cup Basil Leaves (torn)
1⁄4 teaspoon Salt
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 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. Sprinkle with basil.