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    You are in: Home / Recipes / Eggplant (Aubergine) -Tofu Stir Fry Recipe
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    Eggplant (Aubergine) -Tofu Stir Fry

    Eggplant (Aubergine) -Tofu Stir Fry. Photo by Sharon123

    1/1 Photo of Eggplant (Aubergine) -Tofu Stir Fry

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    sprout 13's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on August 12, 2010

      25

      Nice dish! Instead of frying the tofu (medium firm) I pressed it and then dry fried it. It is a great technique for cooking tofu to a more crispy form without adding fat. Heat a well seasoned iron skillet on med low and then place tofu pieces in pan....the tofu will take at leat 5 or minutes per side to brown. Other than that I proceeded has the recipe indicated. Very good, if your trying to find ways to eat less meat...this recipe might make you a believer.
      Thank you

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 08, 2009

      45

      We loved how the eggplant came out in this dish. I used less sugar and served this with brown rice. I wasn't sure if the 2/3 cup liquid would be too much, but it reduced so quickly (the flour worked like a charm!) that I was glad that I used the full amount of water. I think water chestnuts would be great in this to add a little crunch.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2008

      55

      I loved this dish! I halved the recipe, used less jalapeno and served with brown rice. Truly delicious! Thank you! Made for Pick a Chef*PAC).

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Eggplant (Aubergine) -Tofu Stir Fry

    Serving Size: 1 (397 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 261.9
     
    Calories from Fat 136
    52%
    Total Fat 15.1 g
    23%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 1024.9 mg
    42%
    Total Carbohydrate 23.0 g
    7%
    Dietary Fiber 7.3 g
    29%
    Sugars 10.5 g
    42%
    Protein 13.8 g
    27%

    The following items or measurements are not included:

    gingerroot

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