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Tuesday, March 2, 2010

Stir-fried Eggplant & Tofu

Courtesy of

Yields 4 servings
Preparation time: 20 minutes


  • 1 large eggplant, cut in bite-sized chunks
  • 2 Tablespoons peanut oil (may use canola oil or olive oil)
  • 1 small sweet onion, thinly sliced
  • ¾ teaspoon salt
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried pepper
  • 3 blocks fresh tofu* (medium soft, cut into big strips), julienne cut
  • 8 stalks scallion (green part), thinly chopped

Sauce :
  • 3 Tablespoons soy sauce (can use Healthy Boy brand)*
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon brown sugar
  • 1 cup vegetable broth (or 1 cup spring water + ½ teaspoon mushroom seasoning**
  • 3 Tablespoons tapioca starch (or corn starch)*

  • 8 stalks scallion (white part), julienne cut
  • A few red chili peppers
* Available in Asian markets ** Available in Asian markets, the health food stores, or from


  1. Combine all the sauce ingredients in a small bowl. Mix well and set aside.

  2. Preheat the peanut oil in a medium pan on high heat. Add in and stir-fry the sliced sweet onion for about 1 minute or until fragrant. Add the eggplant and stir well.

  3. Add the salt and continue to stir for about 10 more minutes.

  4. When the eggplant is almost cooked, add the minced garlic, the minced ginger, the black pepper, and the dried pepper. Stir-fry for few more minutes.

  5. Next, add tofu and the chopped scallion. Stir gently.

  6. Last, add the sauce mixture and lower the heat. When the sauce thickens, the dish is ready.

  7. Transfer the stir-fried eggplant into a plate.


* Sprinkle the scallion and red chili pepper on top.

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