How To Make Chinese Tofu and Eggplant Stir-Fry Recipe
A quick and healthy stir-fry recipe combining soft tofu and tender eggplant in a savory Chinese sauce.
Serves:
Ingredients
- 1 lb firm tofu, cut into cubes
- 1 large eggplant, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 garlic cloves, minced
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- Salt and pepper, to taste
- Green onions, chopped (optional)
Instructions
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In a small bowl, whisk together soy sauce, hoisin sauce, and cornstarch; set aside.
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In a large skillet or wok, heat oil over medium-high heat. Add garlic and cook until fragrant, about 30 seconds.
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Add eggplant and cook for 5-7 minutes or until tender.
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Add tofu, bell pepper, and onion. Cook for another 3-5 minutes or until veggies are tender.
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Pour in sauce and stir well. Cook for 1-2 minutes or until the sauce has thickened.
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Season with salt and pepper to taste, and top with chopped green onions (optional).
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Serve hot with rice or noodles.
Nutrition
- Calories : 236kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 1313mg
- Total Carbohydrates : 20g
- Dietary Fiber : 6g
- Sugar : 10g
- Protein : 15g
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