Nutritious and Easy Tofu and Eggplant Stir-fry Recipe
Easy Tofu and Eggplant Stir-fry
Introducing ‘Tofu and Eggplant Stir-fry,’ a hearty and satisfying dish perfect for when you lack appetite. The delightful combination of soft tofu and chewy eggplant, enhanced by a savory sauce, makes it an irresistible side dish that pairs wonderfully with rice. This recipe also offers a balanced nutritional profile with protein-rich tofu and fiber-filled eggplant. Complete a healthy and delicious meal with this simple yet flavorful stir-fry!
Main Ingredients
- 2 eggplants
- 1 tsp salt
- 1 block tofu (approx. 300g)
- 1/3 stalk green onion
- 1/2 red chili pepper
- Sesame seeds, for garnish
- Sesame oil, a drizzle
- Black pepper, a pinch
Stir-fry Sauce
- 3 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp chili bean paste (Doubanjiang)
- 1 tsp minced garlic
- 3 Tbsp cooking wine (mirin or cheongju)
- 2 Tbsp corn syrup (or oligosaccharide)
- 1 tsp chili oil
- 3 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp chili bean paste (Doubanjiang)
- 1 tsp minced garlic
- 3 Tbsp cooking wine (mirin or cheongju)
- 2 Tbsp corn syrup (or oligosaccharide)
- 1 tsp chili oil
Cooking Instructions
Step 1
First, wash the eggplants and remove the stems. Slice them diagonally into about 1.5cm thick pieces. Then, cut them again into bite-sized pieces, approximately 3-4cm long. This size makes them easier to eat and ensures the sauce is absorbed evenly.
Step 2
Add 1 tsp of salt to the sliced eggplants and gently toss to coat. Let them sit for 5 minutes to wilt and release moisture. This step helps to remove any bitterness from the eggplant and prevents the dish from becoming watery. After salting, rinse them lightly under running water and squeeze out any excess liquid thoroughly.
Step 3
Cut the tofu into slices about 1.5cm thick and similar in size (approx. 3-4cm) to the eggplant pieces. Use paper towels to press down on both sides of the tofu slices to absorb as much moisture as possible. This prevents the tofu from breaking apart when stir-fried and helps it achieve a nice golden-brown color.
Step 4
Prepare the green onion by finely chopping both the white and green parts. Remove the seeds from the red chili pepper and mince it finely as well. This will add color and a hint of spice to the dish. Having these aromatics prepped beforehand allows for a smoother cooking process.
Step 5
Now, let’s make the delicious stir-fry sauce. In a small bowl, combine 3 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp chili bean paste (Doubanjiang), 1 tsp minced garlic, 3 Tbsp cooking wine, 2 Tbsp corn syrup, and 1 tsp chili oil. Whisk everything together until well combined to create the sauce. The Doubanjiang adds a wonderful depth of flavor.
Step 6
Heat a large pan over medium heat and add a little oil. Place the drained tofu slices in a single layer and pan-fry until golden brown on both sides. Pre-frying the tofu gives it a better texture and allows it to absorb the sauce more effectively. Once browned, set the tofu aside on a plate.
Step 7
Add a little more oil to the same pan and add the squeezed eggplants. Stir-fry over medium heat for about 2 minutes until they start to soften slightly. Then, return the pan-fried tofu to the pan. Pour in all the prepared sauce and let it simmer over medium heat, allowing the sauce to coat the ingredients evenly.
Step 8
As the sauce thickens and coats the tofu and eggplant with a glossy sheen, add the minced green onion and red chili pepper. Stir-fry over high heat for another minute. The fragrance of the green onion and chili, along with their slight crunch, will enhance the dish.
Step 9
Finally, just before turning off the heat, drizzle in a little sesame oil and sprinkle with sesame seeds. The aromatic sesame oil and nutty sesame seeds will elevate the flavor of your Tofu and Eggplant Stir-fry to perfection. Your delicious dish is ready to be enjoyed with a warm bowl of rice!
