Hoisin Tofu with Eggplant and Peppers
Servings: 2
Ingredients
For the Sauce:
- 1 Tbsp. rice vinegar
- 3 Tbsp. soy sauce
- 2 Tbsp. hoisin sauce
- 1 clove minced garlic
- 2 tsp. white sesame seeds
- 1 tsp. corn starch
For the Stir-fry:
- 1/2 pound eggplant, peeled, and cut into bite-size pieces (about 2 cups)
- 12 oz. extra-firm tofu, cut into even bite-size cubes
- 2 Tbsp. vegetable oil
- 1/2 a whole onion, chopped
- 1/2 a red pepper, chopped
Instructions
- Prepare eggplant and tofu. About 30 minutes before cooking, place eggplant in a small colander over a bowl and sprinkle with salt to remove excess moisture. Place cubed tofu on paper towels to allow moisture to drain.
- Make sauce. Whisk together the rice vinegar, soy sauce, hoisin sauce, garlic, sesame seeds, and cornstarch until the cornstarch is disolved.
- Stir-fry. Heat vegetable oil in a wok over medium-high heat. Add eggplant and tofu and cook (be gentle as these moisture-rich ingredients will sputter and spit in the oil), stirring frequently, until eggplant becomes tender and tofu begins to brown, about 5 minutes. Add red pepper and onion to the pan, stirring until onion softens, about 2 minutes. Add sauce, stirring occasionally, until sauce begins to thicken.
- Serve immediately.
Notes
Chicken can be substituted for the tofu. Treat the raw, chicken, cut into small pieces the same way you treat the tofu, tossing it into the pan with the eggplant and cooking until it is just cooked through before moving on.