Eggplant and Tofu Recipe

  • 2 pack hard tofu, cut in cubes
  • 1 lb eggplant, sliced
  • 3 garlic cloves, minced
  • 1 thumb size ginger, minced fine
  • 1 small onion, sliced thin
  • 1 small red bell pepper, julienne
  • 1/4 cup soy sauce
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 2 teaspoon sugar
  • cooking oil

  1. Dilute cornstarch in water. Set aside.
  2. Combine soy sauce, rice vinegar, sugar and sesame oil in a small bowl. Set aside
  3. Using a wok, heat and add 1/4 cup cooking oil.
  4. Add tofu and fry until golden brown. Remove tofu and drain excess oil. Set aside.
  5. Using the same wok, add garlic and ginger. Stir and cook until aromatic.
  6. Add onion, bell pepper and eggplant. Stir and cook for 3 minutes until eggplant is fully cooked. 
  7. Return fried tofu to the wok. Stir gently and cook for few more minutes.
  8. Add cornstarch sauce mixture and stir to combine.
  9. Transfer in a serving plate and serve hot with steam rice. Enjoy! 

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