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    Home » Recipes » Healthy Recipes » Low Calorie Recipes

    Spicy Eggplant and Tofu

    Published Oct 16, 2012 by Allyson · 19 Comments
    This post may contain affiliate links. Read my disclosure policy.

    I saw this recipe last week in Real Simple Magazine and knew I had to make is ASAP.  I took a quick picture on my phone, to remind me to search for the recipe online later (how handy!), and then added it to my Menu folder on Pinterest for this week!  This is the kind of recipe where you probably have most of the ingredients in your pantry, and most likely just have to pick up the produce.  If you like Chinese food (but don't like all the calories), then this is the recipe for you!  It was so flavorful and had the perfect amount of spice.  If you are serving this to kids, I would probably half the pepper, instead of leaving it whole.  Even with the whole pepper it wasn't too spicy, it had just the right amount of heat (My husband probably would have even enjoyed more spice).  Of course, when chopping the jalapeno  make sure you wear your pepper cutting gloves....or get your husband to do it for you (no more pepper hands for me!).  I am still paranoid about dealing with these jalapenos after the incident with the Mexican baked eggs....

    Anyway, this recipe called for a lot of oil, but I cut it down because it's not unnecessary   I used a technique called 'dry frying' the tofu, which eliminates the oil 'needed' for frying it. You can still get that crispy fried-like outside that most people enjoy on tofu.  You can visit Melissa Ray Davis for step by step directions on how to dry fry tofu.  It's a very helpful tutorial.  Anyway, after the tofu was cooked the recipe went super quick, and it was super easy.  You also don't need a lot of oil to saute the eggplant, because it will soften up without it.  I only used 1 TBS even though the recipe called for 3.  You can save a lot of calories and fat by cutting this down.  I was also super excited to use chives and basil from my new herb garden that I planted over the weekend!  Additionally, you could add pretty much whatever veggies you want to this recipe (or meat even).  It's very saucy (yum), and I think broccoli, water chestnuts, peppers, spinach, mushrooms....pretty much anything would be a nice addition.  Ok, lets get to it!

    5 from 3 votes
    Print
    Spicy Eggplant and Tofu
    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—drained patted dry, and cut into 1-inch cubes
    • 1 small eggplant about 1 ¾ pounds, cut into ½-inch pieces
    • 4 scallions sliced, white and green parts separated
    • 2 cloves garlic chopped
    • 1 red serrano or jalapeño chili sliced
    • kosher salt
    • ¼ cup fresh basil leaves torn
    Instructions
    1. Cook the rice according to the package directions. In a small bowl, whisk together the hoisin, vinegar, and cornstarch.
    2. Meanwhile, in a large nonstick skillet over medium-high heat add the tofu. Use dry-fry method to cook.

    3. Add 1 tablespoon of oil to the skillet. Add the eggplant, scallion whites, garlic, chili, and ¼ teaspoon salt. Cook, tossing frequently, until the eggplant is tender, 8 to 10 minutes. Add the hoisin mixture, tofu, and scallion greens and cook, tossing gently, until the sauce is thickened, 1 to 2 minutes. Serve with the rice and sprinkle with the basil.

    Recipe Notes

    Tip: Give the hoisin mixture an extra whisk just before adding it to the skillet to redistribute the cornstarch.
    Serves 4
    Hands-On Time: 30m
    Total Time: 30m

    Recipe adapted from Real Simple Magazine.

     

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    Reader Interactions

    Comments

    1. Amanda

      October 16, 2012 at 9:59 am

      You just changed my tofu making world with the dry fry method.

      Reply
      • arzea

        October 16, 2012 at 10:15 am

        It's revolutionary!!!

        Reply
      • arzea

        October 16, 2012 at 10:16 am

        If you need any tips with it let me know, I'm a pro by now

        Reply
    2. Emily

      October 16, 2012 at 10:44 am

      This looks delicious! Congratulations on your new herb garden! Way to go! What did you plant?

      Reply
      • arzea

        October 16, 2012 at 10:46 am

        Thanks! I planted basil, chives, and cilantro! I hope they make it though, because its been getting cold outside at night. Maybe I should take it inside?? I don't know!

        Reply
    3. Lisa D

      October 26, 2012 at 11:34 am

      I love tofu, but aside from putting it in Miso I have no idea what to do with it - thanks!!

      Reply
      • Allyson

        October 26, 2012 at 11:36 am

        Yes, this is a delicious and easy way to make it!!

        Reply
    4. Karin

      January 24, 2017 at 9:53 am

      I didn't understand the recipe. When I add the vinager and cornstarch?

      Reply
      • Allyson

        January 25, 2017 at 1:56 pm

        If you look at the directions, the vinegar and cornstarch get mixed together in the first step. Later in the recipe, step 3, it tells you to add the mixture. Hope that makes sense!

        Reply
    5. Shweta

      October 10, 2017 at 1:35 pm

      There might be a bit of confusion over the steps in the recipe above... there is some repeat on Step 4 onwards

      Reply
      • Allyson

        October 10, 2017 at 1:50 pm

        Thank you for catching that. I transferred all my recipes over to a different layout and that was probably duplicated in the transfer process. Thank you for letting me know!

        Reply
    6. Lori Fanara

      December 09, 2017 at 9:41 pm

      5 stars
      Thank you for sharing the recipe for a beautiful and delicious dish. I didn’t have a hot pepper so I used cayenne pepper spice. The dry frying of the tofu made a big difference.

      Reply
      • Allyson

        December 10, 2017 at 9:11 pm

        I love that method of frying the tofu, and it works so well! I am so happy you loved this dish - it's one of our favorite dinners!

        Reply
    7. Bree

      March 14, 2019 at 6:23 pm

      Will it be okay if I omit the cornstarch?

      Reply
      • Allyson

        March 15, 2019 at 1:55 pm

        yes, but the sauce will not thicken.

        Reply
    8. Kelly

      July 10, 2020 at 9:32 pm

      5 stars
      Turned out great but instructions did not say to remove the tofu before adding the eggplant to the pan then later say to add it back in

      Reply
      • Allyson

        July 12, 2020 at 9:22 pm

        Good catch! I will go back and edit that. Glad you enjoyed it as much as us!

        Reply
    9. Dr. J

      January 21, 2021 at 10:20 am

      5 stars
      Made this today for breakfast and it was amazing. It tastes somewhat like the 鱼香豆腐 I used to get when I lived in China. I'll make this again, though I have to admit that the hoisin sauce was overpowering and needs to be cut in half or maybe diluted. I agree with what others have said: I've been cooking vegan for nearly three years, and this "dry-fry" method of cooking tofu is a game changer.

      Reply

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