Tofu With Eggplant (Aubergine) and Peppers Recipe

Name: Tofu With Eggplant (Aubergine) and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons peanut oil; 1 12 lbs extra firm tofu, drained and cut into 1-inch cubes; 1 onion, chopped; 3 tablespoons soy sauce; 3 large tomatoes, peeled and cut into eighths; 3 large red peppers, chopped; 1 small jalapenos or 1 small other hot pepper, seeded and minced; 1 large eggplant, cut into 1-inch cubes; 1 12 lbs mushrooms; 2 summer squash, cut into 1-inch cubes; 1 bunch scallion, coarsely chopped (white and green parts); 1 ½ tablespoons tomato paste; 6 sprigs fresh cilantro, for garnish

Servings: persons

3 tablespoons peanut oil
1 12 lbs extra firm tofu, drained and cut into 1-inch cubes
1 onion, chopped
3 tablespoons soy sauce
3 large tomatoes, peeled and cut into eighths
3 large red peppers, chopped
1 small jalapenos or 1 small other hot pepper, seeded and minced
1 large eggplant, cut into 1-inch cubes
1 12 lbs mushrooms
2 summer squash, cut into 1-inch cubes
1 bunch scallion, coarsely chopped (white and green parts)
1 ½ tablespoons tomato paste
6 sprigs fresh cilantro, for garnish

1
Place tofu cubes into a steamer and allow to steam for 20 to 30 minutes while chopping vegetables.
2
Meanwhile, heat oil in a wok or large skillet until very hot.
3
Transfer tofu to pan and saute until brown on all sides, then remove from pan and set aside.
4
In same pan, saute onion for one minute.
5
Add soy sauce and one tablespoon water if necessary.
6
Add tomatoes, red peppers, hot peppers, eggplant, mushrooms, squash, scallions, and tomato paste and reduce heat.
7
Simmer for about 10 minutes, or until vegetables are soft.
8
Add tofu and continue cooking until tofu is heated through.
9
Serve on platter, garnished with cilantro and rice or noodles.
10
We recommend Forbidden rice, though not exactly traditional, for its exotic nutty flavor and psychedelic color that beautifully compliments the eggplant and peppers.

136

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 3 tablespoons peanut oil, 1 12 lbs extra firm tofu, drained and cut into 1-inch cubes, 1 onion, chopped, 3 tablespoons soy sauce, and more.

Yes, Tofu With Eggplant (Aubergine) and Peppers 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.

That's it — enjoy your meal!

Tofu With Eggplant (Aubergine) and Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions