Description
This Tofu and Eggplant Stir Fry is a delicious and healthy dish packed with flavor. Perfect for a quick meal!
Ingredients
Scale
- 14 oz. firm or extra firm tofu
- 3 T peanut oil, divided
- 8 whole garlic cloves
- 6 thin Asian eggplants, cut into 1 inch diagonal slices
- 1 red bell pepper, cut into thin strips
- 1/2 cup thinly sliced green onion
- 3/4 cup Thai basil leaves
- 2 1/2 T soy sauce
- 1 1/2 T fish sauce
- 1 T fresh-squeezed lime juice
- 1 T Golden Monkfruit Sweetener, or another sweetener of your choice
- 1 T Sriracha Rooster Sauce, or more
Instructions
- Put tofu pieces in a colander placed in the sink and let them drain at least 10 minutes.
- While tofu drains, cut eggplant into slightly-diagonal slices about 1 inch thick, cut the red bell pepper into thin strips, thinly slice green onion, and wash Thai basil leaves (if using).
- Mix sauce ingredients.
- When the tofu has drained, put a double layer of paper towels on a cutting board, lay the tofu pieces on the paper towel, and put another double layer of paper towels on top of the tofu.
- Press down with the palm of your hand to press water out of the tofu so it’s absorbed by the towels.
- Discard towels and cut tofu into squares slightly over 1 inch square. (Don’t make them too small.)
- Heat the dry wok over high heat for about one minute, add 2 tablespoons of the oil and heat one minute more, then add the garlic cloves and cook just until they are fragrant, about 30-45 seconds. (Don’t let the garlic brown.)
- Remove garlic and discard.
- Add the tofu cubes, laying each on one of the larger sides so the tofu is in a single layer.
- Cook over medium-high heat, turning often, until the tofu is well-browned on all sides. (Pay close attention to keep the tofu turned so it doesn’t burn. We use a pair of long-handled tongs for this.)
- Remove browned tofu to a plate while you cook the vegetables.
- Add the other tablespoon of oil and heat for about a minute, then add the eggplant slices and stir-fry about 4 minutes, or just until the eggplant is just starting to soften and brown.
- Add red pepper strips and stir-fry about 2 minutes more.
- Add the browned tofu pieces back into the wok and cook for 1 minute to be sure the tofu is hot.
- Add the sauce to the wok and cook the mixture for 2-3 minutes, stirring often so all the pieces of tofu and the vegetables get well-glazed with the sauce.
- Add the sliced green onions and Thai basil (if using) and cook about 1 minute more.
- Serve hot.
- This Tofu and Eggplant Stir Fry will keep overnight in the fridge and can be reheated in the microwave, but it’s best when it’s freshly made.
Notes
- 3 T peanut oil, divided: Use two tablespoons for frying the tofu and one for the vegetables.
- 1/2 cup thinly sliced green onion: Consider using both green and white parts for more flavor.
- 3/4 cup Thai basil leaves: Fresh Thai basil is preferred, but regular basil can be used as a substitute.
- 1 1/2 T fish sauce: Adjust according to taste to enhance the umami flavor.
- 1 T Golden Monkfruit Sweetener: Substitute with honey or agave if preferred.
- 1 T Sriracha Rooster Sauce: Add more or less based on your spice preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg