Eggplant (Aubergine) -Tofu Stir Fry Recipe

Name: Eggplant (Aubergine) -Tofu Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, cubed; 15 ounces tofu, cubed (pressed to remove water if desired); 1/2 inch gingerroot, minced; 1 jalapeno pepper, seeded and sliced; 3 green onions, sliced; 1 garlic clove, sliced; 3 tablespoons soy sauce; 1 lime, juice of; 1 tablespoon sugar; 1 tablespoon flour; 1/4 teaspoon sesame oil; 1/3 bunch cilantro, chopped; 2 tablespoons vegetable oil; water

Servings: persons

1 medium eggplant, cubed
15 ounces tofu, cubed (pressed to remove water if desired)
1/2 inch gingerroot, minced
1 jalapeno pepper, seeded and sliced
3 green onions, sliced
1 garlic clove, sliced
3 tablespoons soy sauce
1 lime, juice of
1 tablespoon sugar
1 tablespoon flour
1/4 teaspoon sesame oil
1/3 bunch cilantro, chopped
2 tablespoons vegetable oil
water

1
Heat 1T oil in large frying pan over medium high heat.
2
Cook tofu in oil for 3-4 minutes per side, flipping once, until golden and crisp. Remove tofu from pan.
3
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.
4
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.
5
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.
6
Add cooked tofu and eggplant to pan with ginger mix. Cook and stir for about one more minute.
7
Pour sauce mixture into pan, bring to boil and cook, stirring, until thickened. This will only take a minute or two.
8
Add chopped cilantro to pan and stir to combine.
9
Serve with plenty of hot cooked rice.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium eggplant, cubed, 15 ounces tofu, cubed (pressed to remove water if desired), 1/2 inch gingerroot, minced, 1 jalapeno pepper, seeded and sliced, and more.

Yes, Eggplant (Aubergine) -Tofu Stir Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant (Aubergine) -Tofu Stir Fry

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