Eggplant Aubergine Tofu Stir Fry Recipes

CHINESE EGGPLANT WITH GARLIC SAUCE

Steps:

• Combine the sauce ingredients in a small bowl and set aside.
• 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.
• Toss in the rest of the scallions and stir-fry for another 20 seconds. Plate and serve immediately with white rice.

AUBERGINE AND TOFU STIR-FRY

Steps:

• Heat a wok over a high heat and add half the oil. Add the aubergine and stir-fry for 5-6 minutes until browned and softened. Add a few splashes of water to create some steam to help the aubergine cook, and cook for 1-2 minutes. Spoon the aubergine onto a plate.
• Add the remaining groundnut oil to the wok. When the oil starts to smoke, add the garlic, ginger and the red chilli and stir-fry for a few seconds. Add the hot chilli bean paste and stir together.
• Add the stock and the fresh tofu squares and bring to a simmer. Add the light soy sauce, vinegar and the brown sugar. Stir in the spring onions and the cornflour paste and cook to thicken for a minute. Serve with steamed jasmine rice, if you like.

EGGPLANT AND TOFU STIR-FRY RECIPE

Steps:

• Cook the rice according to the package 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 ¼ teaspoon 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. Serve with the rice and sprinkle with the basil.

STIR-FRIED RAINBOW PEPPERS, EGGPLANT AND TOFU

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

CHINESE EGGPLANT AND PORK

Steps:

• Minced 4 cloves of garlic and cut 3 chili peppers.
• Wash and cut 1 stick of green onion and 2 small eggplants into wider strips.
• Turn on medium to small fire, then pour 2 tablespoons of vegetable oil to pan fry eggplants on a non-stick pan. Start with the skin side and cover the lid for a minute and flip the other side for another minute. Then, set them aside.
• After that, put 1/4 pound of ground pork into non-stick pan and add 1/2 tablespoon of sesame oil, chopped garlic and chili peppers. Keep stir frying them until it changes color.
• Next, add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1/2 tablespoon of sugar and 1/2 cup of water. Stir them a little bit and add corn starch mixture (3 teaspoons of water and 2 teaspoons of corn starch). Last, add the pan fried eggplants and green onion, then mix them with the sauce.

CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU

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.

GAJI BOKKEUM (STIR-FRIED EGGPLANTS)

Steps:

• Cut the eggplants lengthwise in halves. Then cut crosswise into about 1/2-inch thick chunks. Cut the pepper into about 1-inch long pieces.
• Heat a pan with the oil over medium high heat. Stir fry the eggplants quickly for a minute or two until the outside starts to soften.
• Add the peppers and seasoning ingredients.
• Continue to stir-fry until the eggplants are well coated with the seasonings and the peppers are slightly wilted. You can add a tablespoon or two water if the eggplants seem dry while stir-frying. Adjust the seasoning with salt if necessary.

SZECHUAN EGGPLANT

Steps:

• Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos). Place in a big bowl covered with water and stir in 2 teaspoons salt. Cover with a plate and let stand 20-30 minutes.
• In the meantime, chop the garlic and ginger and make the Szechuan Sauce.
• To make the Szechuan Sauce: Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes. Crush. Place these along with the remaining ingredients ( soy, chili paste, sesame oil, rice vinegar, Chinese cooking wine, sugar, and five spice) in a small bowl and whisk. Set by the stove.
• Drain and rinse the eggplant and pat dry with a towel. Toss with the corn starch.
• heat 1 -2 tablespoons oil in an extra-large skillet over medium heat. Add half the eggplant spreading them out. You want to get both sides nice and golden, and the insides cooked through -so take your time here and dont rush this step. Let one side brown then turn them over using tongs. This will take about 10 minutes for each batch. ( If in a hurry sometimes I'll use 2 pans.) Set the eggplant aside.
• Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir one minute. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems dry add a tablespoon of water to loosen.
• Place in a serving dish and top with scallions and optional peanuts.
• Serve with rice, cauliflower rice, black rice or rice noodles.

EGGPLANT TERIYAKI STIR FRY WITH TOFU

Steps:

• Place ingredients for Teriyaki sauce in a saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes until thick.
• While the sauce is cooking, heat 1 tsp. oil in a large non-stick pan. Add the tofu and stir-fry until golden, about 5 minutes.
• Remove from skillet. Add another tsp. oil and add the eggplant, scallions, garlic and cook for an additional 5-10 minutes until soft. Add the tofu back in along with the teriyaki sauce. Cook for an additional 5 minutes until combined and thick.
• Serve over cooked rice. Garnish with scallions and sesame seeds.

ROASTED BABY EGGPLANT WITH STIR FRY SAUCE

Steps:

• Pre heat the oven to 430ºf / 220ºc
• Cut the tops off of the eggplants to remove the stem and leaves. Cut the eggplants in half and place cut side up on a baking sheet.
• Mix the olive oil and honey together in a small bowl and add a pinch of salt, pepper and chili powder and combine.
• Brush the honey mixture over the cut side of the eggplants and place in the pre heated oven for 20 minutes until they are soft.
• While the eggplants are roasting, mix all of the ingredients for the sauce together in a jug.
• Heat a large skillet or wok on a high heat on the stove top, add the cooked eggplants and pour over the stir fry sauce.
• Cook for 3 to 5 minutes, while stirring, until the sauce has thickened. Serve.

THAI BASIL TOFU & VEGETABLE STIR FRY

Steps:

• Prepare the tofu per the instructions from the "Tofu Tutorial Post".
• In a small bowl, whisk all of the sauce ingredients and set aside.
• In a large frying pan, heat 2 tablespoons of sesame oil on medium heat.
• If you are using eggplant, add the eggplant and coat with oil.
• Cover the pan and reduce heat to medium-low. Add additional oil or water if eggplant begins sticking to the pan. Cook for approximately 12 minutes or until cooked but still firm.
• Remove eggplant from pan and set aside.
• Add remaining vegetables and cook for approximately 7 minutes.
• Add eggplant, baked tofu, and sauce to the pan and increase heat. Stir until fully incorporated and sauce begins to thicken. This should take about 5 minutes.

HEALTHY EGGPLANT, BROCCOLI AND TOFU STIR-FRY IN GARLIC SAUCE

Steps:

• In a bowl, prepare sauce: combine heated broth and cornstarch, stirring to dissolve. Add vinegar, soy sauce, brown sugar, and red pepper flakes (to taste). Set aside.
• In another bowl, toss eggplant in a few shakes of salt. Let eggplant cubes sit in salt for 20-30 minutes, then rinse with water and pat dry. Doing this eliminates the slightly bitter taste eggplant sometimes has. Set prepared eggplant cubes aside.
• Heat oil in a large skillet or wok on stovetop.
• Add minced garlic and diced onion and fry until onion becomes golden or translucent.
• Add broccoli and stir-fry about 2 minutes, adding more oil or broth if veggies begin to stick to pan.
• Add cubed tofu and continue to cook 1-2 minutes; then add cubed eggplant and keep cooking 4-5 minutes, stirring to keep from sticking to the pan bottom.
• Finally, turn heat down to medium or a simmer. Stir the sauce you've prepared, and then pour it into the pan. Continue to cook until the sauce thickens nicely.
• Serve and enjoy!

SICHUAN EGGPLANT STIR FRY (鱼香茄子)

Steps:

• Chop eggplant into long sticks of about 2-inch (5-cm) long and 1/4-inch (6-mm) thick.
• Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
• Add all the sauce ingredients into a bowl. Stir to mix well.
• Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
• Add oil to a large nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping (you might need to cook in 2 or 3 batches). Fry the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 5 to 7 minutes. Transfer to a plate. Cook the remaining batch(es) with the same method. If the skillet gets too hot and starts to smoke, turn to medium heat.
• Once the eggplant is all cooked, remove the pan from the stove. Drain extra oil and only leave 1 tablespoon in the pan by pouring the oil into a heatproof bowl, or wipe the pan with a few layers of paper towels attached to the front end of a pair of tongs.
• Add the Sichuan peppercorns into the pan. Cook over medium heat until the peppercorns turn dark brown. Remove them with a spatula and transfer to a small bowl (*Footnote 3). Add the pork. Cook and chop with your spatula, until separated into small bits and cooked through. Add green onion, garlic, ginger, and dried chili peppers. Stir a few times to release the fragrance.
• Stir the sauce again to completely dissolve the cornstarch, then pour into the pan. Stir until the sauce thickens. Return the eggplant to the pan and quickly stir to mix everything well.
• Turn to the lowest heat and taste the sauce (be careful, it will be very hot!) Adjust flavor by sprinkling a bit more salt or sugar, if needed. Turn to medium heat and mix well again. Transfer everything to a plate immediately.
• Serve hot over steamed rice as a main.

EGGPLANT AND TOFU TERIYAKI

Steps:

• Slice eggplant into strips or your choice of shape. To blanch eggplant, boil a pot with water. Once the water boils, add in the eggplant and leave to cook for 3-4 minutes until half-cooked. Then set aside.* (see notes)
• Drain excess liquid from the tofu. I like to do this by wrapping the tofu in a towel and pressing down with a heavy surface. Slice tofu into strips or shape of your choice.
• Heat a non-stick pan. Add in 2 tbsp oil. Once hot, add in the tofu. Pan-fry until golden brown and crisp on each side. You may need to do this in batches depending on the size of your pan. Set tofu aside.
• In the same pan, add 1 tbsp sesame oil. Sauté the garlic until aromatic then add in the bell peppers. Once the bell peppers are cooked, add in the tofu and eggplant. Pour in the teriyaki sauce. Leave to cook for a few minutes until the tofu and eggplant have absorbed the sauce. Feel free to add more teriyaki sauce.
• Season with some salt and pepper, to taste. Drizzle more sesame oil, if desired. Feel free to top with more sesame seeds. Turn off heat and enjoy with some steamed rice!

SPICY BLACK BEAN TOFU AND EGGPLANT

Steps:

• In a medium sized bowl add the black bean chili sauce, black vinegar, tamari, ginger, garlic, water and ground Szechuan peppercorns to make the spicy black bean sauce
• Heat a large wok over medium-high heat and add a tablespoon of sesame oil.
• When the oil is heated, add the tofu to the pan and stir fry for 3-5 minutes, or until the outside of the tofu begins to crisp a bit.
• Add the eggplant to the wok and continue to stirfry another 5-8 minutes. The eggplant should have softened, but not be fully cooked.
• Add the spicy black bean sauce and the chopped green onions to the wok and toss to coat.
• Stirfry for another 2-3 minutes until the sauce cooks in to the eggplant and tofu then serve.

VEGAN VIETNAMESE TOFU AND EGGPLANT

Steps:

• Cut up the tofu into little cubes, about 2cm (just under an inch) long or so.
• Slice the eggplants into 4 long strips, then cut them up into slices, about 1cm (half an inch roughly) thick.
• Slice up your spring onion, fairly thinly, as in the pictures and separate the white and the greens.
• Finely chop the ginger and garlic, either with a knife or in a food chopper or even a pestle and mortar.
• Combine the black bean sauce, soy sauce and palm sugar in a small bowl and keep aside.
• Heat a wok up on medium high heat and heat up 2 tsp of the oil.
• Fry the tofu on the high heat for about 3 minutes, stirring, to crisp up the tofu, turning them to brown all over.
• Turn out the tofu onto a plate and keep warm.
• Heat another tsp of oil in the wok, still on medium high heat and sauté the white part of the spring onions, the ginger, garlic and chilli for 2 minutes until fragrant. The chillies are going to make you cough. If you like, add the chillies in later with the sauces.
• Add the eggplants in, turn the heat up and fry them for 3 minutes, browning and crisping the eggplants up in the process. This caramelises them and provides a lovely smoky, bittersweet flavour.
• Next, add the tofu, the combined sauces, the salt and freshly ground black pepper, stir and bring back to boil.
• Lower heat down and simmer (just bubbling) for another 5 minutes, at which time your eggplants should be just done. If you like your eggplants mushy, cook them for longer. Check seasoning, add a bit more salt if needed.
• Take off heat and stir in the sesame oil.
• Serve immediately, garnished with the sesame seeds and green part of the spring onions.
• Serve it with the rice you cooked, some slices of cucumber or tomatoes or some salad leaves, and you have a complete meal in 30 minutes.

STIR-FRY EGGPLANT WITH TOFU

Steps:

• Cut the tofu into slices. Rinse, slice, and salt the eggplant. Rinse the snow peas and mushrooms and cut into strips. Chop the onion.
• Rinse the eggplant under running water and pat dry.
• Heat the oil in a large skillet or wok. Saute the eggplant over medium heat for a few minutes, then add the onion and cook a few minutes more. Season with soy sauce, add the remaining vegetables and cook another 5 minutes. While the vegetables cook, combine the tofu with ginger in the vegetable broth and heat in a saucepan over low heat. Finely chop 2/3 of the fresh cilantro and add to the vegetables. Season to taste with salt and pepper. Place the vegetables in serving bowls, top with the tofu and a little of the broth and garnish with remaining cilantro. Serve immediately.

EGGPLANT (AUBERGINE) -TOFU STIR FRY

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.

CHINESE EGGPLANT WITH GARLIC SAUCE (EGGPLANT STIR-FRY)

Steps:

• Chop the eggplant into 1-inch cubes, salt, and set aside for 20 minutes. I like to do this in a colander to naturally drain. You can also lightly pat the pieces with a kitchen towel to remove any excess water (and salt).
• Finely chop the chilies. You can adjust the amount of heat by using less chili and/or removing the seeds from the chilies.
• Finely chop the spring onion and grate or mince the garlic and ginger (or use ginger paste and garlic paste).
• Prepare the stock by combining the stock cube with water and just lightly crush the peppercorns. I did this in a mini mortar and pestle, but you could also place them in a bag and crush them with a rolling pin.
• In a large skillet, heat the oil over medium heat with the crushed peppercorns. Once hot, remove the larger pepper pieces and add the chili, garlic, and ginger, stirring for a minute.
• Add the eggplant and stir-fry for a further two minutes.If you want more of a smoky flavor, you can first grill the eggplant until slightly crispy and smoky. Then add it to the pan in the last few minutes of cooking the sauce. Alternatively, lightly toss the eggplant in cornstarch before pan-frying in a bit of oil (without the sauce) for stovetop slightly smoky flavor.
• Add the stock, sugar, soy, and miso, and stir to combine. Then cook for between 10-15 minutes, or until softened with a reduced sauce.If you want the sauce to be thinner, add a little more water or stock to your preference.
• Give the Chinese garlic sauce a taste and adjust any ingredients (salt, sugar, chili, etc.), Finally, top with the green onions and some sesame seeds before serving. This Chinese eggplant stir-fry is best enjoyed over rice or noodles for a simple, healthy meal!
• Make ahead: Since this recipe can be stored for 4-5 days, it's great for making ahead. For an even quicker meal, you can pre-grill/cook the eggplant and prepare the sauce (reduces and thickened then store in a jar in the fridge) 2-3 days in advance. To prepare the meal, add the eggplant to a pan until heated, then add the sauce and mix until warm- add a little additional water if needed for the Chinese garlic sauce.Fridge: store any leftovers in the refrigerator, covered for between 4-5 days.Reheat: reheat the garlic eggplant dish in the microwave or on the stovetop, optionally with a splash of water to thin the sauce once more.