Stir-Fried Eggplant and Tofu: A Healthy and Delicious Dish Featuring Seasonal Eggplant
Recipe for Stir-Fried Eggplant and Tofu, a Nutritious Side Dish Using Seasonal Eggplant
Eggplant, a warm-season crop at its peak in summer, is over 90% water, making it an excellent choice when you’re feeling depleted from sweating. This recipe introduces a delightful stir-fry that balances both nutrition and flavor. It’s a perfect side dish to enjoy the bounty of the season.
Main Ingredients
- 3 eggplants
- 1 block firm tofu
- 1 red chili pepper
- 1 Korean green chili pepper (or jalapeño)
- 1 onion
Seasoning Ingredients
- 1 Tbsp oyster sauce
- 1 Tbsp fish sauce
- 1/2 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- A little sesame oil
- A little sesame seeds
- 1 Tbsp oyster sauce
- 1 Tbsp fish sauce
- 1/2 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- A little sesame oil
- A little sesame seeds
Cooking Instructions
Step 1
First, prepare your vegetables. Thinly slice the red chili pepper and Korean green chili pepper after removing the seeds. Dice the onion into bite-sized pieces. Having your vegetables prepped like this makes the cooking process much smoother.
Step 2
Wash the eggplants thoroughly, trim off the stems, and then slice them diagonally into bite-sized, somewhat chunky pieces. Eggplant shrinks considerably when cooked, so avoid cutting it too small. Larger pieces retain a better texture and absorb the sauce beautifully.
Step 3
Slice the tofu into thin pieces. Place the sliced tofu on a plate lined with several layers of paper towels, and then cover the top with more paper towels. Gently press down. This process effectively removes excess moisture from the tofu, preventing it from breaking apart when pan-fried and helping it achieve a nice golden-brown sear.
Step 4
Once the moisture has been absorbed, place the tofu in a frying pan with a little oil. Pan-fry the tofu on both sides until it’s golden brown and slightly crisp. Setting the tofu aside after frying allows it to firm up and develop a nutty flavor that complements the eggplant wonderfully.
Step 5
Using the same pan where you fried the tofu (adding a touch more oil if needed), add the sliced eggplants and stir-fry them. Once the eggplant begins to soften, add the diced onion and continue to cook together. Stir-frying until the onion becomes translucent will bring out its sweetness, enhancing the overall depth of flavor with the eggplant.
Step 6
When the eggplant and onion are tender, return the pre-fried tofu and the sliced chili peppers to the pan. Add all the seasoning ingredients (oyster sauce, fish sauce, soy sauce, minced garlic) and stir-fry over high heat for a short period. It’s important to stir-fry quickly to ensure all the ingredients are evenly coated with the sauce. Finish by drizzling in a little sesame oil and giving it a final toss to complete this delicious stir-fried eggplant and tofu.
Step 7
Transfer the finished stir-fry to a serving dish. Before serving, sprinkle with some chopped green onions and toasted sesame seeds for an aromatic and nutty finish. The combination of eggplant, rich in dietary fiber, and tofu, packed with protein, makes this an excellent choice for a healthy meal or even a diet-conscious option. Enjoy the delightful harmony of eggplant and tofu, beautifully infused with a savory soy-based sauce!
