CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
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.
EGGPLANT (AUBERGINE) -TOFU STIR FRY
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
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 (AUBERGINE) -TOFU STIR FRY
One of my students loves eggplant but hates tofu, another loves tofu but hates eggplant. Came up with my version of"dinner table good will" with this recipe. Don't be put off by the time element...read the recipe and find out why!!!
Provided by Happy Harry 2
Categories One Dish Meal
Time 6h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place tofu in colander. Place colander into a large bowl.
- Allow to drain 3-4 hours-up to overnight covered,in fridge.
- Combine broth, zest, soy, sugar and cornstarch in bowl.
- Whisk well and set aside.
- Heat 1 tbls oil in skillet or wok.
- Add eggplant and water.
- stir and cover.
- Cook over medium heat about 8 minutes until tender, stirring occasionally.
- Remove eggplant and place in bowl with cover to keep warm.
- Raise heat to high and add 1 tbls of oil.
- Add tofu and mushrooms.
- Cook about 5 minutes, stirring constantly.
- Add garlic and 1/2 of green onions.
- Cook~ 1 minute.
- Add bok choy, stir fry until vegetables start to lightly brown.
- Add broth and eggplant.
- Bring to a boil.
- Reduce heat to a simmer for 2-3 minutes.
- Add diced mango.
- Place in serving bowl and sprinkle with sesame oil and the rest of green onions.
- Serve with steamed rice.
Nutrition Facts : Calories 390.8, Fat 16.2, SaturatedFat 2.8, Sodium 1075.4, Carbohydrate 53.5, Fiber 17.9, Sugar 30.1, Protein 17.5
OVEN FRIED EGGPLANT (AUBERGINE)
This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.
Provided by James Craig
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 2 ingredients, stir well.
- Spread evenly over both sides of eggplant slices.
- Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
- Place eggplant on a baking sheet coated with cooking spray.
- Bake@ 425 degrees for 12 minutes.
- Turn eggplant over; and bake an additional 12 minutes or until golden.
EGGPLANT (AUBERGINE) AND TOFU SATAY
Eggplant and Tofu in green curry with a peanut coconut satay sauce. Use frozen thawed waterpacked tofu well drained by pressing.
Provided by drhousespcatcher
Categories Soy/Tofu
Time P1D
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- curry paste:.
- grind all the ingredients together until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.
- skewers:.
- Mix 3 tbsp green curry paste together with 1 tbsp groundnut oil. Cut the tofu and eggplant into 1/2 inch cubes and thread onto 12 short wooden skewers. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the eggplant and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.
- Brush the vegetables with a the remaining oil and grill under a medium heat until golden.
- satay sauce:.
- Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender.
- Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk.
- Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.
- Serve the skewers on individual plates with a small bowl of satay sauce.
- Or you can simply buy the curry and the satay to cut time but check your ingredients some carry fish.
Nutrition Facts : Calories 460.5, Fat 39.2, SaturatedFat 14.5, Sodium 126.6, Carbohydrate 21.4, Fiber 6.8, Sugar 7.7, Protein 14.3
STIR-FRIED RAINBOW PEPPERS, EGGPLANT AND TOFU
My method of roasting the eggplant before stir-frying is not at all Chinese, but it allows me to pull off a beautiful, succulent stir-fried eggplant that doesn't require at least 1/4 cup of oil. The eggplant is already soft when you add it to the wok. Seek out long, light purple Asian eggplant for this.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield 3 servings
Number Of Ingredients 12
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
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 909 milligrams, Sugar 14 grams
More about "eggplant aubergine tofu stir fry recipes"
CHINESE EGGPLANT WITH GARLIC SAUCE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (62)Total Time 25 minsCategory VegetablesCalories 244 per serving
- Wash the eggplants, cut the ends off and slice them into equal sized pieces. After slicing, separate the green and white portions of the scallions into roughly two piles.
- Over very high heat, heat a tablespoon of oil in your wok. Add half of the eggplant and let it sear until brown on all sides. You can lower the heat if it looks like they're starting to burn. You want to cook the eggplant for about 5 minutes until they start to get soft and have a nice sear. Take this first batch of eggplant out of the pan, heat a second tablespoon of oil, and do the same with your second batch. Set all the cooked eggplant aside on a plate.
- Set the heat to medium high and add the last tablespoon of oil to the wok, along with the ground pork. After the pork has browned, add the ginger and cook for a minute to let it crystalize with the pork. Stir in the whole red chili peppers and the minced garlic, and after a minute, turn the heat back up to high. Add the eggplant back in, along with the stir-fry sauce, the white parts of the scallions, and the shaoxing wine. Stir-fry everything together for another 2 minutes, making sure everything is well-combined.
EGGPLANT AND TOFU STIR-FRY RECIPE
From realsimple.com
5/5 (385)Total Time 30 minsCholesterol 1mg 0%Calories 523 per serving
TOFU STIR FRY | SIMPLE, FAST VEGETARIAN RECIPE – …
From wellplated.com
EGGPLANT WITH THAI BASIL & CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
EGGPLANT WITH TOFU - HOW TO PREPARE IT AT HOME …
From tasteasianfood.com
CARAMELISED MISO EGGPLANT AND TOFU STIR-FRY - HEALTHY …
From healthyfood.com
EASY EGGPLANT STIR-FRY
From eatingwell.com
EGGPLANT TOFU - LOVING IT VEGAN
From lovingitvegan.com
PANDA EXPRESS EGGPLANT TOFU COPYCAT RECIPE - SAVOR …
From savortheflavour.com
CARAMELIZED TOFU WITH SOY-BRAISED EGGPLANT RECIPE | BON …
From bonappetit.com
4.2/5 (21)Author Sarah JampelServings 4
STIR-FRIED EGGPLANT AND TOFU RECIPE | MYRECIPES
From myrecipes.com
EGGPLANT TERIYAKI STIR FRY WITH TOFU + VIDEO - DELISH KNOWLEDGE
From delishknowledge.com
SPICY EGGPLANT, PORK, AND TOFU STIR-FRY RECIPE | MYRECIPES
From myrecipes.com
AUTHENTIC CHINESE EGGPLANT RECIPE - ALPHAFOODIE
From alphafoodie.com
AUBERGINE AND TOFU STIR-FRY RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RECIPE: VEGAN STIR-FRIED GARLIC TOFU AND EGGPLANT | KITCHN
From thekitchn.com
EGGPLANT AND TOFU TERIYAKI (VEGAN RECIPE) - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
You'll also love