| Yield | |
|---|---|
| Source | Real Simple, October 2012 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Real Simple, October 2012 |
| Prep time | 30 minutes |
| 1⁄2 | Cup | Hoisin Sauce |
| 3 | Tablespoon | Rice Vinegar |
| 1 | Teaspoon | Cornstarch |
| 4 | Tablespoon | Vegetable Oil |
| 1 | Pound | Firm Tofu (drained, patted dry, and cut into 1-inch cubes) |
| 1 | Eggplant (cut into 1/2-inch pieces) | |
| 4 | Scallions (sliced, white and green parts separated) | |
| 2 | Clove | Garlic (chopped) |
| 1 | Red Serrano (sliced) | |
| 1⁄4 | Cup | Basil Leaves (torn) |
| 1⁄4 | Teaspoon | Salt |
1.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 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.