Eggplant Tofu Stir Fry
 

Eggplant Tofu Stir Fry

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An easy and delicious weeknight staple. Feel free to serve over rice if you don't have quinoa.

SERVING SIZE

serves 4

INGREDIENTS

1 cup quinoa

1 ¼ cup water

½ cup hoisin sauce

3 tablespoons rice vinegar

1 teaspoon cornstarch

3 tablespoons olive oil, divided

1 pound firm tofu—drained, patted dry, and cut into 1-inch cubes

1 eggplant, cut into 1-inch cubes

4-6 mini sweet mix peppers, julienned

6 shishito peppers, sliced

4 green onions, sliced, white and green parts separated

2 garlic cloves, chopped

1 red serrano or jalapeno pepper, thinly sliced

2 teaspoons soy sauce

¼ cup basil leaves, torn

 

INSTRUCTIONS

In a medium pot, bring the quinoa and water to a boil. Lower the heat and simmer until most of the liquid is absorbed, about 8-10 minutes. Turn off heat and cover until finished with the stir fry. (All the liquid will be absorbed by the time you are done).

In a small bowl, whisk together the hoisin, vinegar and cornstarch. Set aside .

Meanwhile, heat 1 tablespoon of the oil in a large nonstick wok or skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate and set aside.

Add 2 tablespoons of oil to the wok, then add the eggplant, julienned peppers, shishitos, green onions (whites only), garlic, hot pepper and soy sauce. Cook, tossing frequently, until the eggplant is tender, 8 to 10 minutes. Add the hoisin mixture, tofu, and green onion greens and cook, tossing gently, until the sauce is thickened, 1 to 2 minutes.

Serve hot over the quinoa and sprinkle with the basil.

  PRINT VERSION

vegetable plate

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