Eggplant And Tofu Recipe
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Cook turning occasionally until browned 8 to 10 minutes.
Eggplant and tofu recipe. Toss the eggplant pieces in the cornstarch mixture to coat shaking off the excess. You can add a dash more oil if the skillet begins to dry out. Add soy sauce mixture to skillet and cook about 1 more minute until thickened and eggplant is well coated.
Transfer to a bowl and set aside. Add the remaining 3 tablespoons of oil to the skillet. Then add the tofu green onion basil and bell pepper to stir in the skillet.
Add eggplant and deep fry until brown. Cook tossing frequently until the eggplant is tender 8 to 10 minutes. Stir and cook for 3 minutes until eggplant is fully cooked.
Transfer to a plate. Stir fry until several sides of each cube are lightly browned. Heat 1 2 inch of the peanut oil in a large deep straight sided.
4 heat a bit more oil in the wok skillet and add in the tofu. Add the eggplant to the hot oil and stir fry until lightly browned. Let sit 20 30 minutes.
Add the eggplant scallion whites garlic chili and teaspoon salt. Add the stir frying oil in the large skillet over medium heat. Add the tofu spread into a single layer and season generously with salt.
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