Veg Tofu and Eggplant Stir Fry Chinese recipe
Here's a recipe for Tofu and Eggplant Stir Fry, a delicious Chinese dish:
Ingredients:
- 1 block (14 oz) firm tofu, pressed and sliced into small cubes
- 1 medium-sized eggplant, sliced into small cubes
- 1 red bell pepper, sliced into thin strips
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 3 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1/2 teaspoon brown sugar
- Salt and pepper, to taste
Instructions:
- In a small bowl, whisk together the cornstarch, soy sauce, rice vinegar, hoisin sauce, brown sugar, and a pinch of salt and pepper. Set aside.
- In a large wok or skillet, heat the vegetable oil over high heat.
- Add the tofu cubes to the wok and cook until lightly browned and crispy, stirring occasionally, about 5-7 minutes. Remove from the wok and set aside.
- Add the eggplant and bell pepper to the wok and cook until they start to soften, about 5-7 minutes.
- Add the garlic and ginger to the wok and cook for an additional 1-2 minutes.
- Return the tofu to the wok and stir to combine with the vegetables.
- Pour the sauce over the tofu and vegetables and stir to coat.
- Cook for an additional 2-3 minutes, or until the sauce thickens and the vegetables are fully cooked.
- Serve the stir fry hot, topped with thinly sliced green onions.
Enjoy your delicious Tofu and Eggplant Stir Fry!
Let me know in the comment box if you have any questions or suggestions.
Tofu and Eggplant Stir Fry Nutrition information
Based on the above ingredients, here's the nutrient information for the recipe you provided:
Serving size: 1/4 of recipe
- Calories: 210
- Total fat: 14g
- Saturated fat: 2g
- Trans fat: 0g
- Cholesterol: 0mg
- Sodium: 440mg
- Total carbohydrate: 16g
- Dietary fiber: 5g
- Total sugars: 8g
- Protein: 9g
Note: The nutrient information may vary slightly depending on the specific brand of ingredients used and the exact method of preparation