Home cooking 💜 Recipe
Tofu and eggplant stir fry
Lazy Sunday evening, wanted to make something simple. I had 1 eggplant left and recently bought a block of tofu, so decided to make a stir fry ☺️ This is vegetarian, vegan & keto friendly recipe. 📝 INGREDIENTS
1 medium eggplant
250g-300g extra firm tofu (1 block is 500g)
¼ cup minced shallots
2 tbsp minced garlic
2 tbsp minced ginger
2 tbsp rice vinegar
1 tbsp fish sauce
3 tbsp light soy sauce
2 tbsp sugar
3 tsp black pepper
2 tbsp corn flour
2 tbsp water
2 tsp sesame oil
¼ cup finely chopped spring onions
1️⃣ Cut eggplant into 4cm cube sizes. Place in bowl, add 2 tablespoon of salt, mix well. Let it sit for at least 30 mins. This process will help remove the bitterness taste. Drain the purple liquid and rinse in water to remove salt. Pat dry with paper towel
2️⃣ I only use half a block of tofu (250g), however you can add more if you wish. Cut tofu into 2cm cubes. Use paper towel to pat dry/soak up moisture
3️⃣ Heat 1 tbsp oil in fry pan, add tofu and fry until crisp golden brown (approx 3-4 mins). Set aside.
4️⃣ Heat 2 tbsp oil. Saute shallots, garlic & ginger until fragrant. Add eggplant, stir fry until brown
5️⃣ Add rice vinegar, soy sauce, fish sauce, black pepper and sugar. Stir to mix with eggplant for about 2 minutes.
6️⃣ Reduce heat to medium low, add in tofu and mix well. Place lid and let simmer for about 1 minute.
7️⃣ In a small bowl mix corn flour & water. This is a thickener liquid used to thicken gravy sauce. Slowly pour in liquid & stir to mix. Finally add spring onions & sesame oil. Stir for another minute.
Serve with rice 😍 Enjoy! .
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