Spicy Eggplant and Tofu


  • 1 cup long-grain white rice
  • 1/2 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 3/4 pounds, cut into 1/2-inch pieces
  • 4 scallions sliced, white and green parts separated
  • 2 cloves garlic chopped
  • 1 red serrano or jalapeño chili sliced
  • kosher salt
  • 1/4 cup fresh basil leaves torn


  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