My sister is a vegetarian. She was up visiting from Maryland with her family several weeks ago. My husband and I had planned an asian inspired dinner including spicy rice and pork tacos. I wanted to have something for my sister to eat, besides side dishes, and knew when I found this recipe that it was what I was going to make. Ashlee at Veggie by Season, where I found this recipe, was inspired by P.F. Chang's Chicken and Eggplant when she created this dish. I've only eaten at P.F. Chang's a couple of times and have never tried that dish, so I have nothing to compare it to. However, this recipe was really easy to make and had great flavor! Everyone (including the non-vegetarians) enjoyed this. Since my husband and I love tofu, this is definitely a dish that I'd make again for us....the kids, not so much!
Spicy Eggplant and Tofu Stir Fry
recipe slightly adapted from Veggie By Season
2 tsp. sesame oil
1 large eggplant, slightly peeled and diced in 1" chunks (about 2 lbs.)
1/4 c. soy sauce
1/4 c. vegetable stock
2 tbsp. rice wine vinegar
2 tbsp. sherry
1 tbsp. sriracha
1 tbsp. dark brown sugar
1/2 tsp. ground pepper
4 scallions, white and green parts, trimmed and sliced
2 garlic cloves, minced
2 tsp. cornstarch
1 block of firm tofu, pressed and cut into 1-inch cubes
Heat a pan over medium heat. Add sesame oil and eggplant, season with salt and stir fry for 5 minutes, until caramelized and slightly softened.
In a small bowl whisk together the soy sauce, vegetable stock, sherry, sriracha, sugar, pepper, scallion, garlic and cornstarch. Pour over eggplant and turn heat to low.
Mix eggplant with sauce, bring to a low simmer. Gently stir in tofu, combining with eggplant and sauce.
Simmer mixture for another 5-8 minutes, until eggplant is tender.
If mixture gets too dry, add another splash of vegetable stock or soy sauce (in equal parts).
Family Rating: 2 thumbs up!