Tofu With Eggplant Aubergine And Peppers Recipes

STIR-FRIED EGGPLANT AND TOFU

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.

JAPANESE EGGPLANT (AUBERGINE) WITH TOFU

Steps:

• In small saucepan over medium heat, bring sherry, dark sesame oil, garlic, ginger root, vinegar, and 1 TBS of the soy sauce to a low simmer.
• Thoroughly stir cornstarch into water until well blended and add to saucepan.
• Simmer sauce until thickened, then turn off heat, cover and set aside.
• Heat a large skillet or wok over medium-high heat for 1 minute, then add the light sesame oil (or vegetable oil) and heat the oil for a minute.
• Add the chopped onion to the skillet, and saute until tender but not golden.
• Add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture.
• Add the eggplant and sprinkle with remaining 1 TBS of soy sauce, and saute until tender but not mushy.
• Stir in sauce.
• Serve over brown rice.

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.

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