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.
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
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
SZECHWAN EGGPLANT STIR-FRY
Steps:
- Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
- Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
- After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.
EGGPLANT (AUBERGINE) -TOFU STIR FRY
Delicious vegetarian stir-fry with a tangy, spicy sauce. Cooking the tofu and eggplant separately may be a little bit more labor-intensive, but the end result is much better this way.
Provided by sprout 13
Categories Soy/Tofu
Time 30m
Yield 3 serving(s)
Number Of Ingredients 14
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.
EGGPLANT (AUBERGINE) -TOFU STIR FRY
One of my students loves eggplant but hates tofu, another loves tofu but hates eggplant. Came up with my version of"dinner table good will" with this recipe. Don't be put off by the time element...read the recipe and find out why!!!
Provided by Happy Harry 2
Categories One Dish Meal
Time 6h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place tofu in colander. Place colander into a large bowl.
- Allow to drain 3-4 hours-up to overnight covered,in fridge.
- Combine broth, zest, soy, sugar and cornstarch in bowl.
- Whisk well and set aside.
- Heat 1 tbls oil in skillet or wok.
- Add eggplant and water.
- stir and cover.
- Cook over medium heat about 8 minutes until tender, stirring occasionally.
- Remove eggplant and place in bowl with cover to keep warm.
- Raise heat to high and add 1 tbls of oil.
- Add tofu and mushrooms.
- Cook about 5 minutes, stirring constantly.
- Add garlic and 1/2 of green onions.
- Cook~ 1 minute.
- Add bok choy, stir fry until vegetables start to lightly brown.
- Add broth and eggplant.
- Bring to a boil.
- Reduce heat to a simmer for 2-3 minutes.
- Add diced mango.
- Place in serving bowl and sprinkle with sesame oil and the rest of green onions.
- Serve with steamed rice.
Nutrition Facts : Calories 390.8, Fat 16.2, SaturatedFat 2.8, Sodium 1075.4, Carbohydrate 53.5, Fiber 17.9, Sugar 30.1, Protein 17.5
SZECHUAN EGGPLANT AND VEGGIE STIR-FRY
I've never eaten eggplant this way, and it's so good. It gains an almost meaty texture and really makes the dish something special. It's earned a regular rotation on our dinner menu. The ingredients look simple but the flavor is restaurant-quality. For the Szechuan sauce, I use Recipe #72983. It makes double the amount needed for this recipe, so use half and save the rest, or just halve the recipe when making it.
Provided by Jujubegirl
Categories Cauliflower
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle the eggplant slices with a couple tablespoons of salt and let rest 15 minutes. Rinse pieces in lukewarm water.
- Add black pepper and cornstarch to eggplant and toss together to coat the eggplant.
- Heat 2 tbsp oil in a skillet, and add the eggplant until they get soft and brownish (approx 10 minutes). Remove from heat and set aside. (You may need to do this in batches depending on the size of your skillet.).
- Steam broccoli, red pepper, onions, and cauliflower until slightly al dente.
- While the veggies are steaming, heat 1 tbsp oil in skillet and add shallots and green chilies. Cook for a couple minutes, then add Szechuan sauce.
- Add the eggplant and the veggies, and cook through, 5-10 minutes. Garnish with chopped peanuts.
HEALTHY EGGPLANT, BROCCOLI AND TOFU STIR-FRY IN GARLIC SAUCE
This is a stir-fry recipe I devised and now love. Be sure to press tofu to get rid of its water by pressing it, wrapped in paper towels or a clean towel, for 30 minutes to a few hours under heavy cookbooks.
Provided by hannahactually
Categories Vegetable
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, prepare sauce: combine heated broth and cornstarch, stirring to dissolve. Add vinegar, soy sauce, brown sugar, and red pepper flakes (to taste). Set aside.
- In another bowl, toss eggplant in a few shakes of salt. Let eggplant cubes sit in salt for 20-30 minutes, then rinse with water and pat dry. Doing this eliminates the slightly bitter taste eggplant sometimes has. Set prepared eggplant cubes aside.
- Heat oil in a large skillet or wok on stovetop.
- Add minced garlic and diced onion and fry until onion becomes golden or translucent.
- Add broccoli and stir-fry about 2 minutes, adding more oil or broth if veggies begin to stick to pan.
- Add cubed tofu and continue to cook 1-2 minutes; then add cubed eggplant and keep cooking 4-5 minutes, stirring to keep from sticking to the pan bottom.
- Finally, turn heat down to medium or a simmer. Stir the sauce you've prepared, and then pour it into the pan. Continue to cook until the sauce thickens nicely.
- Serve and enjoy!
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