AUBERGINE AND TOFU STIR-FRY
A quick vegan stir-fry recipe recipe made with aubergine, tofu and chilli. This fiery side dish is a great accompaniment to a Chinese feast.
Provided by delicious. magazine
Categories Easy student recipes
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat a wok over a high heat and add half the oil. Add the aubergine and stir-fry for 5-6 minutes until browned and softened. Add a few splashes of water to create some steam to help the aubergine cook, and cook for 1-2 minutes. Spoon the aubergine onto a plate.
- Add the remaining groundnut oil to the wok. When the oil starts to smoke, add the garlic, ginger and the red chilli and stir-fry for a few seconds. Add the hot chilli bean paste and stir together.
- Add the stock and the fresh tofu squares and bring to a simmer. Add the light soy sauce, vinegar and the brown sugar. Stir in the spring onions and the cornflour paste and cook to thicken for a minute. Serve with steamed jasmine rice, if you like.
Nutrition Facts : Calories 142kcals, Fat 9.3g (1.6g saturated), Protein 6.9g, Carbohydrate 10g (4.9g sugar)
EGGPLANT (AUBERGINE) -TOFU STIR FRY
Delicious vegetarian stir-fry with a tangy, spicy sauce. Cooking the tofu and eggplant separately may be a little bit more labor-intensive, but the end result is much better this way.
Provided by sprout 13
Categories Soy/Tofu
Time 30m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1T oil in large frying pan over medium high heat.
- Cook tofu in oil for 3-4 minutes per side, flipping once, until golden and crisp. Remove tofu from pan.
- In heated pan with residual oil, saute eggplant cubes until fully cooked but not soggy. This may take 5-10 minutes depending on how large you cut the eggplant. Remove eggplant from pan.
- Meanwhile, prepare sauce. In a 1 or 2 cup measuring cup, stir together soy sauce, lime juce, sugar, flour, sesame oil. Add enough water to make about 2/3 cup liquid. May add more or less water if you like an especially thick or thin sauce.
- Add 1T of oil to the hot pan. Cook ginger in hot oil for about 1 minute, then add jalapeno, green onion, and garlic. Cook for about 2 minutes more.
- Add cooked tofu and eggplant to pan with ginger mix. Cook and stir for about one more minute.
- Pour sauce mixture into pan, bring to boil and cook, stirring, until thickened. This will only take a minute or two.
- Add chopped cilantro to pan and stir to combine.
- Serve with plenty of hot cooked rice.
EGGPLANT (AUBERGINE) -TOFU STIR FRY
One of my students loves eggplant but hates tofu, another loves tofu but hates eggplant. Came up with my version of"dinner table good will" with this recipe. Don't be put off by the time element...read the recipe and find out why!!!
Provided by Happy Harry 2
Categories One Dish Meal
Time 6h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place tofu in colander. Place colander into a large bowl.
- Allow to drain 3-4 hours-up to overnight covered,in fridge.
- Combine broth, zest, soy, sugar and cornstarch in bowl.
- Whisk well and set aside.
- Heat 1 tbls oil in skillet or wok.
- Add eggplant and water.
- stir and cover.
- Cook over medium heat about 8 minutes until tender, stirring occasionally.
- Remove eggplant and place in bowl with cover to keep warm.
- Raise heat to high and add 1 tbls of oil.
- Add tofu and mushrooms.
- Cook about 5 minutes, stirring constantly.
- Add garlic and 1/2 of green onions.
- Cook~ 1 minute.
- Add bok choy, stir fry until vegetables start to lightly brown.
- Add broth and eggplant.
- Bring to a boil.
- Reduce heat to a simmer for 2-3 minutes.
- Add diced mango.
- Place in serving bowl and sprinkle with sesame oil and the rest of green onions.
- Serve with steamed rice.
Nutrition Facts : Calories 390.8, Fat 16.2, SaturatedFat 2.8, Sodium 1075.4, Carbohydrate 53.5, Fiber 17.9, Sugar 30.1, Protein 17.5
HEALTHY EGGPLANT, BROCCOLI AND TOFU STIR-FRY IN GARLIC SAUCE
This is a stir-fry recipe I devised and now love. Be sure to press tofu to get rid of its water by pressing it, wrapped in paper towels or a clean towel, for 30 minutes to a few hours under heavy cookbooks.
Provided by hannahactually
Categories Vegetable
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, prepare sauce: combine heated broth and cornstarch, stirring to dissolve. Add vinegar, soy sauce, brown sugar, and red pepper flakes (to taste). Set aside.
- In another bowl, toss eggplant in a few shakes of salt. Let eggplant cubes sit in salt for 20-30 minutes, then rinse with water and pat dry. Doing this eliminates the slightly bitter taste eggplant sometimes has. Set prepared eggplant cubes aside.
- Heat oil in a large skillet or wok on stovetop.
- Add minced garlic and diced onion and fry until onion becomes golden or translucent.
- Add broccoli and stir-fry about 2 minutes, adding more oil or broth if veggies begin to stick to pan.
- Add cubed tofu and continue to cook 1-2 minutes; then add cubed eggplant and keep cooking 4-5 minutes, stirring to keep from sticking to the pan bottom.
- Finally, turn heat down to medium or a simmer. Stir the sauce you've prepared, and then pour it into the pan. Continue to cook until the sauce thickens nicely.
- Serve and enjoy!
TOFU STIR-FRY
Get children to help you chop the vegetables and make the sauce for this colourful, simple tofu stir-fry. It's perfect when you need a quick and easy family meal
Provided by Monaz Dumasia
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Stir together the soy sauce, honey and vinegar in a bowl, then set aside.
- Pat the tofu chunks dry, then season well. Heat half the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 mins until golden, stirring occasionally. Add the garlic and ginger and fry for 1 min more. Tip the tofu mixture into a bowl, pour over half the soy dressing and set aside.
- Add the remaining oil to the wok. Add the vegetables and cook for 5 mins until beginning to turn golden, then add a good splash of water and cook for 3-5 mins more until tender.
- Stir the cornflour and 1 tbsp water into the remaining soy dressing, then tip into the wok, allow to bubble for 30 seconds, stirring to coat everything in the sauce. Sprinkle over the spring onion, sesame seeds and coriander. Serve with rice.
Nutrition Facts : Calories 240 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.09 milligram of sodium
STIR-FRIED EGGPLANT AND TOFU
My first stab at cooking tofu for myself was such a delicious success that I'm having another go at it. This recipe is from Sunset magazine, featuring one of my favorite vegetables - yummy, beautiful eggplant.
Provided by Pinay0618
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.
- Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes.
- Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes.
- Return tofu to pan and gently stir to coat.
- Remove from heat and stir in basil leaves.
- Serve over rice.
Nutrition Facts : Calories 253.5, Fat 15.8, SaturatedFat 2.5, Sodium 972.1, Carbohydrate 19.1, Fiber 5.6, Sugar 10.6, Protein 13.2
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