I used 2 packages of tofu because we all like tofu. The sauce recipe should also be doubled because it wasn’t saucy enough. Recipe from Cafemom.com
Total time: 1 hours
Prep time: 30 minutes
Cook time: 30 minutes
Yield: 6 serving(s)
Ingredients:
| 1 lb Japanese eggplant, peeled and sliced into strips 2-inches long, 1-inch wide, and 1/4 inch thick |
| 1 (16 ounce) package firm tofu |
| 2 tablespoons vegetable oil |
| 1/4 cup red bell pepper, diced |
| 1 teaspoon garlic, crushed |
| 1 teaspoon ginger, grated |
| 1 tablespoon green onion, chopped (optional) |
| 1 tablespoon chili paste |
| 2 tablespoons rice wine or 2 tablespoons dry sherry |
| 2 tablespoons soy sauce |
| 1/2 cup vegetable broth |
| 1 tablespoon sugar |
| 1 tablespoon vinegar |
| 1 tablespoon cornstarch, mixed with |
| 2 tablespoons water |
Steps:
- Drain and cut firm tofu into cubes or triangle. Press tofu pieces between cloth kitchen towel and press out any water. Add tofu to wok or seasoned cast iron skillet and cook over medium-low heat. Press the tofu with a spatula to help remove the water. When the tofu is firm and golden flip over and cook on the other side, pressing the liquid out, until golden.
- In a medium bowl mix together the chili paste, wine, soy sauce, broth, sugar and vinegar.
- Add the dry cooked tofu to the marinade in bowl. Let sit 20-30 minutes.
- Slice eggplant diagonally, keeping at 1-inch thickness. Set aside.
- Heat oil in wok until hot. Add eggplant and deep fry until brown. Add peppers and stir fry until cooked. Add garlic and ginger, saute approximately 1 minute, be careful not o brown the garlic. Remove all vegetables from wok, drain and set aside.
- Drain marinade off tofu into the wok. Bring to a boil. Slowly stir in cornstarch to thicken. Add tofu, eggplant, peppers and green onions. Mix gently to coat with thickened sauce.
Nutrition Facts:
Calories 138.5, Fat 7.9, Saturated Fat 1.3, Cholesterol 0, Sodium 346.6, Carbohydrate 10.2, Fiber 3.5, Sugar 4.7, Protein 7.7