Hunan-style Eggplant and Tofu Stir-Fry (茄子豆腐炒)
This 茄子豆腐炒 (Hunan-style Eggplant and Tofu Stir-Fry) is a classic dish from Hunan Cuisine, known for its bold flavors and spicy kick. The combination of tender eggplant and silky tofu stir-fried in a savory and aromatic sauce makes for a satisfying and healthy meal.
Ingredients
- 1 large eggplant, cut into bite-sized pieces
- 1 block firm tofu, cut into cubes
- 3 cloves garlic, minced
- 1 red chili, sliced (optional for extra heat)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- Salt to taste
- Freshly ground black pepper
Instructions
- Press the tofu between paper towels to remove excess moisture, then cut into cubes.
- In a small bowl, mix soy sauce, rice vinegar, sugar, and cornstarch to make the sauce.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides. Remove from the pan and set aside.
- In the same pan, add a little more oil if needed, then stir-fry the eggplant until it starts to soften.
- Add the minced garlic and sliced red chili to the pan, and continue to stir-fry until fragrant.
- Return the tofu to the pan, then pour the sauce over the ingredients. Stir-fry until the sauce thickens and coats the eggplant and tofu evenly.
- Season with salt and freshly ground black pepper to taste.
- Transfer to a serving dish and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 12g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Wok or large skillet Cutting board Knife Small bowl Stirring utensil
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with steamed rice and a side of stir-fried greens.
Tips & tricks
Tips: Be sure to press the tofu to remove excess moisture for better texture and flavor absorption.
Cost
$10