I just made this tasty dinner for Kevin and I (and Lucas, but he wasn’t a fan, really). The eggplant and peppers (poblano and jalapeno) were fresh from our garden! This recipe serves 2-3 people.
Spicy Eggplant and Tofu Stir-Fry
Ingredients:
- Large block of extra-firm tofu (about 14 ounces), cut in small cubes
- 2 small eggplants, or 1 medium/large eggplants, cut in medium pieces
- 1 medium yellow onion, chopped roughly
- 2 medium poblano peppers, diced and de-seeded
- 1-2 jalapeno pepper(s), diced (and can keep seeds if you like spicy)
- A couple T of soy sauce (approximated)
- 1 heaping T of brown sugar
- 2 T of lemon juice
- 2-3 T of sesame-chili oil (plus enough to cook with)
- 3 cloves of garlic (plus garlic powder/salt, if you’re a garlic fan like me!)
- Dash of black pepper
- 1-2 tsp of ginger
- Vegan buttery spread (like Earth Balance)
- Dash of salt (we like the Himalayan pink salt)
- 1/2- 1 cup of white jasmine rice, cooked
Instructions:
- Melt some of the “buttery spread” in a large pan, then toss the tofu cubes in
- Sautee tofu until crispy and golden-brown on all sides
- Add just a little sesame-chili oil, pepper, salt, and garlic salt/powder to the pan
- Quickly coat tofu in the oil and spices, then set aside in a bowl
- Add a little more “buttery spread” to your pan again, then put all the veggies (and ginger) in
- Sautee until soft/brown, and if necessary, cover with a lid to help eggplant steam and soften
- In a separate small bowl, stir together 2-3 T of sesame-chili oil, lemon juice, soy sauce, and brown sugar to create a sauce
- Toss the tofu and veggies together in a large bowl, while adding the sauce above
- Portion out onto plates, along with white rice, and enjoy! :)
