Tofu and Eggplant Stir Fry

  • 1 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 piece 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


  1. Prepare sauce by diluting cornstarch in water.
  2. Mix in soy sauce, rice vinegar, sugar and sesame oil. Set aside.
  3. Using a wok, fry tofu till golden brown. Drain excess oil and set aside.
  4. Brown garlic and ginger using the same wok.
  5. Add onion, bell pepper and eggplants. Stir fry for 5 minutes.
  6. Add the fried tofu and continue to stir fry for few more minutes.
  7. Add the cornstarch sauce mixture and stir.
  8. Remove from heat and serve.

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