Eggplant and Tofu Stir-FrySubmitted by: MICKIE27
IntroductionEasy to prepare, filling and tasty. Easy to prepare, filling and tasty.
-2 garlic cloves, minced
-1 tsp fresh ginger, finely grated
-1 medium eggplant (or two Japanese eggplants)
-1/2 350-g package extra-firm tofu
-2 TBSP oyster-style sauce
-1 to 2 tsp hot chili-garlic sauce
-1 1/2 tsp orange zest
-1 green onion, thinly sliced
If you want this recipe to be vegetarian, make sure you use "oyster-style" sauce and not regular oyster sauce. They both work though.
2. Add garlic and ginger. Sauté for about 2 minutes (make sure the garlic doesn't burn, because that will make the dish bitter).
3. Add eggplant, tofu, oyster sauce, 1 tsp of the chili-garlic sauce, and 1/2 C of water.
4. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat to medium or medium-low (depending on how hot your stove runs). Cover and simmer until eggplant is tender, about 8 to 10 minutes.
5. Taste and add the rest of the chili-garlic sauce if you'd like a bit of spice. Add the orange zest and stir to mix.
6. Stir in green onion.
Hooray! Your stir-fry is ready!
Serving Size: Makes 4 servings of about a cup each.
Number of Servings: 4
Recipe submitted by SparkPeople user MICKIE27.