Stir-fried Eggplant and Tofu with Garlic and Chilies

Stir-fried Eggplant and Tofu with Garlic and Chilies

Stir-fried Eggplant and Tofu with Garlic and Chilies is rated 4.0 out of 5 by 2.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 Serves 4.
This is a quick and easy way to enjoy two of the most colorful vegetables of summer and autumn, eggplant and chilies. The Asian eggplant has a thinner skin and more delicate flesh than the globe eggplant and generally has fewer seeds as well, making it a good candidate for quick cooking. Serve with steamed white rice.

Ingredients:

  • 2 Tbs. sesame seeds
  • 2 Tbs. soy sauce
  • 2 Tbs. dry white wine, dry sherry or unseasoned rice vinegar
  • 1 tsp. cornstarch
  • 6 Tbs. corn or other light vegetable oil
  • 4 garlic cloves, minced
  • 4 serrano chilies, seeded and minced
  • 2 red Anaheim chilies, seeded and cut into 1-inch squares
  • 3 or 4 Asian eggplant, about 1 lb. total, cut into 1-inch cubes
  • 1 lb. firm tofu, drained and cut into 1-inch cubes
  • 1/4 cup chopped fresh cilantro

Directions:

In a small, dry fry pan over medium-low heat, toast the sesame seeds, stirring continuously, until lightly golden and fragrant, 2 to 3 minutes. Transfer to a small plate and set aside.

In a small bowl, stir together the soy sauce, wine and cornstarch until the cornstarch dissolves. Set aside.

In a wok or large, deep fry pan over high heat, heat 2 Tbs. of the oil. When the oil is hot, add the garlic and serrano chilies and toss and stir until fragrant, about 30 seconds. Add 2 more Tbs. of the oil and, when hot, add the Anaheim chilies. Toss and stir for 30 seconds more. Add the remaining 2 Tbs. oil and again allow to heat. Then add the eggplant and cook, turning often, until the eggplant has softened and browned a bit, 10 to 12 minutes.

Quickly stir the soy mixture and then add to the pan along with the tofu. Toss and stir to coat all the ingredients, then cover and cook until the eggplant is tender, the tofu is heated through and the liquid has thickened slightly, 1 to 2 minutes more.

Remove from the heat and stir in the cilantro. Transfer to a warmed serving dish and sprinkle with the sesame seeds. Serve immediately.
Serves 4.
Adapted from Williams-Sonoma Lifestyles Series, Cooking from the Farmers' Market, by Georgeanne Brennan (Time-Life Books, 1999).
Rated 3 out of 5 by from Easy Stir Fry; Good Use of Summer Vegetables This was an easy stir fry and I liked that I was able to use both eggplants from my garden as well as serrano peppers, of which I have an abundance. The dish was good, but we were not blown away. We served with steamed rice, like the recipe indicated, but the blandness of the rice detracted a bit from the dish because the stir fry is not overly saucy in order to flavor the rice.
Date published: 2017-08-13
Rated 5 out of 5 by from Easy prep and quick to cook Loved this recipe and it's definitely a keepie. I did make a couple of changes, though. I used a white wine, Marsanne, which worked beautifully. Instead of Anaheim chilies, I used Poblano. I also used a regular, non-Asian Eggplant and instead of tofu, I used a 1 1/2 cups of cooked black beans. This recipe is well-organized and easy to follow and once the prep was done, it cooked up quite quickly. I also served it on a bed of Quinoa. My husband helped me prepare this meal and when we sat down for dinner, he was smitten with the outcome. "This is a do-again!" The flavor of the serrano chilies was impressive and blended elegantly with the garlic, poblano, and black beans. Thanks for the recipe W-S!
Date published: 2012-07-28
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