Ingredients with Measurements:
- 1 large eggplant, cut into bite-sized pieces
- 1 block of firm tofu, cut into bite-sized pieces
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 tablespoons of soy sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- Salt and pepper to taste
- Optional: chopped scallions for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
2. Add the eggplant and stir-fry for 5-7 minutes until it starts to soften and brown. Remove from the wok and set aside.
3. Add another tablespoon of vegetable oil to the wok and add the tofu. Stir-fry for 5-7 minutes until it starts to brown. Remove from the wok and set aside.
4. Add the garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.
5. Add the sliced bell pepper and onion to the wok and stir-fry for 3-5 minutes until they start to soften.
6. In a small bowl, mix together the soy sauce, cornstarch, and water until smooth.
7. Add the eggplant and tofu back to the wok and pour the soy sauce mixture over everything. Stir-fry for 2-3 minutes until the sauce thickens and coats everything evenly.
8. Season with salt and pepper to taste.
9. Serve hot with a sprinkle of chopped scallions on top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat: 10g
Carbohydrates: 18g
Protein: 12g
Substitutions for ingredients:
- You can use any color bell pepper you prefer or have on hand.
- If you don't have cornstarch, you can use flour as a thickener instead.
Variations:
- Add other vegetables such as mushrooms, zucchini, or broccoli to the stir-fry.
- Use different sauces such as hoisin sauce or oyster sauce for a different flavor.
- Add some heat with red pepper flakes or sriracha sauce.
Tips and tricks:
- Make sure to cut the eggplant and tofu into bite-sized pieces so they cook evenly.
- To prevent the eggplant from absorbing too much oil, salt it and let it sit for 10-15 minutes before cooking.
- Use a non-stick wok or skillet to prevent sticking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on a platter with some chopped scallions on top for color.
Garnishes:
Chopped scallions
Pairings:
- Serve with steamed rice or noodles.
- Pair with a side salad for a lighter meal.
Suggested side dishes:
- Steamed rice
- Noodles
- Side salad
Troubleshooting advice:
- If the eggplant is too tough, cook it for a few more minutes until it softens.
- If the sauce is too thick, add a little more water to thin it out.
Food safety advice:
Make sure to cook the eggplant and tofu thoroughly to prevent any food-borne illnesses.
Food history:
Stir-fry dishes originated in China and have been popular for centuries.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Chinese