Spicy Eggplant and Tofu
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5
9 reviews
Excellent
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Cuisine
Vegetarian
Spicy Eggplant and Tofu
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Ingredients
- 1 cup long-grain white rice
- ½ cup hoisin sauce
- 3 tablespoons rice vinegar
- 1 teaspoon cornstarch
- 1 tablespoons canola oil
- 1 pound firm tofu patted dry, and cut into 1-inch cubes, drained
- 1 eggplant about 1 ¾ pounds, cut into ½-inch pieces, small
- 4 scallions sliced, white and green parts separated
- 2 cloves garlic chopped
- 1 serrano chili sliced, or jalapeño chili; red
- kosher salt
- ¼ cup basil torn, fresh leaves
Notes
- Tip: Give the hoisin mixture an extra whisk just before adding it to the skillet to redistribute the cornstarch.Serves 4Hands-On Time: 30mTotal Time: 30m
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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