EGGPLANT TERIYAKI STIR FRY WITH TOFU
Eggplant Teriyaki Stir-Fry with Tofu! Vegan & GlutenFree, this healthy dinner is ready in less than 30 minutes.
Provided by Alex Caspero
Time 30m
Number Of Ingredients 16
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.
EGGPLANT AND TOFU TERIYAKI
Stir-fried eggplant and tofu in a homemade teriyaki sauce-really easy and perfect enjoyed with some rice for your next meal!
Provided by Jeeca
Categories Main Course
Time 20m
Number Of Ingredients 9
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!
Nutrition Facts : ServingSize 1 serving, Calories 481 kcal, Carbohydrate 47 g, Protein 22 g, Fat 26 g, SaturatedFat 4 g, Sodium 141 mg, Fiber 22 g, Sugar 28 g, UnsaturatedFat 20 g
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 AND TOFU STIR-FRY RECIPE
Add a sliced chili to this vegetarian eggplant and tofu stir-fry for a boost of heat.
Provided by Charlyne Mattox
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 523 kcal, Carbohydrate 67 g, Cholesterol 1 mg, Protein 17 g, SaturatedFat 1 g, Sodium 644 mg, Sugar 12 g, Fat 20 g, UnsaturatedFat 0 g
STIR-FRIED EGGPLANT AND TOFU
My first stab at cooking tofu for myself was such a delicious success that I'm having another go at it. This recipe is from Sunset magazine, featuring one of my favorite vegetables - yummy, beautiful eggplant.
Provided by Pinay0618
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.
- Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes.
- Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes.
- Return tofu to pan and gently stir to coat.
- Remove from heat and stir in basil leaves.
- Serve over rice.
Nutrition Facts : Calories 253.5, Fat 15.8, SaturatedFat 2.5, Sodium 972.1, Carbohydrate 19.1, Fiber 5.6, Sugar 10.6, Protein 13.2
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
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