Recipe Eggplant And Tofu

Combine vinegar wine and cornstarch and stir with fork until cornstarch is dissolved. Use a slotted spoon to transfer tofu to a plate. Cook garlic eggplant and bell pepper in pan until softened stirring occasionally 8 to 10 minutes.

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Heat oil in wok until hot.

Recipe eggplant and tofu. Heat up 3 tablespoons of oil add the eggplant and stir fry until softened roughly 4 minutes. Add the eggplant to the hot oil and stir fry until lightly browned. Cook tossing frequently until the eggplant is tender 8 to 10 minutes.

Add the dry cooked tofu to the marinade in bowl. Add the remaining 2 tablespoons of oil to the pan and add the eggplant. Add soy sauce brown sugar chili paste and sesame oil.

Transfer to a bowl and set aside. Then add the tofu green onion basil and bell pepper to stir in the skillet. Toss the eggplant pieces in the cornstarch mixture to coat shaking off the excess.

Add tofu to skillet in a single layer. Add the eggplant to stir in the skillet until cooked through. Add the hoisin mixture tofu and scallion greens and cook tossing gently until the sauce is thickened 1 to 2 minutes.

Remove to a clean plate. Cook flipping rarely until golden brown on at least 2 sides be careful it will splatter about 10 minutes total. 3 heat 1 tablespoon of oil in a wok or large skillet.

Remove from skillet transfer to a plate and set aside. Let sit 20 30 minutes. Add the eggplant scallion whites garlic chili and teaspoon salt.

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