Hoisin Tofu with Eggplants and Red Peppers

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 383.6
  • Total Fat: 30.5 g
  • Cholesterol: 0.5 mg
  • Sodium: 1,760.0 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 9.3 g
  • Protein: 30.2 g

View full nutritional breakdown of Hoisin Tofu with Eggplants and Red Peppers calories by ingredient
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Submitted by:


I used baby eggplants so I don't salt them, etc. cut them up small enough that they cook through I used baby eggplants so I don't salt them, etc. cut them up small enough that they cook through
Number of Servings: 2


    * *Nakano Seasoned Rice Vinegar, 1 tbsp (remove)
    * *Soy Sauce, 3 tbsp (remove)
    * *Hoisin Sauce, 2 tbsp (remove)
    * Garlic, 1 clove (remove)
    * *Sesame Seeds, .66 tbsp (remove)
    * Eggplant, fresh, .5 eggplant, unpeeled (approx 1-1/4 lb (remove)
    * Tofu, firm, 1 block (remove)
    * *Canola Oil, 2 tbsp (remove)
    * Onions, raw, .5 medium (2-1/2" dia) (remove)
    * *Peppers, sweet, red, fresh, .5 medium (approx 2-3/4" long, 2-1/2" (remove)


Prepare eggplant and tofu. About 30 minutes before cooking, place eggplant in a small colander over a bowl and sprinkle with salt to remove excess moisture. Place cubed tofu on paper towels to allow moisture to drain.
Make sauce. Whisk together the rice vinegar, soy sauce, hoisin sauce, garlic, sesame seeds, and cornstarch until the cornstarch is disolved.
Stir-fry. Heat vegetable oil in a wok over medium-high heat. Add eggplant and tofu and cook (be gentle as these moisture-rich ingredients will sputter and spit in the oil), stirring frequently, until eggplant becomes tender and tofu begins to brown, about 5 minutes. Add red pepper and onion to the pan, stirring until onion softens, about 2 minutes. Add sauce, stirring occasionally, until sauce begins to thicken.

Serving Size: 2

Number of Servings: 2

Recipe submitted by SparkPeople user BARBRAKAV.

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