Eggplant Tofu StirFry Recipe WilliamsSonoma Taste

Szechuan Eggplant with Tofu Connoisseurus Veg

Heat 2 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Cook tofu, stirring and turning occasionally, until golden brown all over, 6-8 minutes. Generously season with kosher.

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In the same pan, add 1 tbsp sesame oil. Sauté the garlic until aromatic then add in the bell peppers. Once the bell peppers are cooked, add in the tofu and eggplant. Pour in the teriyaki sauce. Leave to cook for a few minutes until the tofu and eggplant have absorbed the sauce. Feel free to add more teriyaki sauce.

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Heat some oil in the wok. Stir-fry the chopped garlic, ginger, dried chilies, and white part of the spring onion until aromatic. Add the sauce and wait until it returns to a boil. Return the eggplant cubes and tofu to the wok. Stir-fry over medium heat for half a minute. Sprinkle some spring onions to serve.

Eggplant Tofu StirFry Recipe WilliamsSonoma Taste

Once warm, add the cubed tofu pieces. Cook, stirring occasionally, until the tofu is golden and crispy on most sides, about 10 minutes. Once cooked, remove to a plate. Add a little more oil to the skillet, once warm add the garlic and the whites of the green onion. Cook until fragrant, about 1 minute, stirring constantly.

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In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with.

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Sprinkle in salt, stir, and let sit in the fridge for 15 minutes. You can use weight, such as a plate or lid, to ensure the eggplant stays submerged. Meanwhile, in a small bowl, mix together the sauce ingredients. Set aside. Pat dry the cubed tofu to remove as much moisture as possible, then toss tofu in 1 tablespoon of cornstarch.

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Heat some oil in a pan, and place eggplant in one layer. Pan-fry for 2-3 minutes on each side or until eggplants are fork tender. You might need to cook them in batches. In the same pan, saute garlic and ginger until fragrant. Add tofu, eggplant, and stir-fry sauce to the pan. Stir to mix and fry until everything is hot.

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Add soy sauce, maple syrup, toasted sesame oil, sriracha sauce, rice vinegar and cornstarch to a measuring jug and whisk it up into a sauce. Add 2 tablespoons of sesame oil to a pan or wok, add tofu and fry until the tofu is golden on both sides. Remove the tofu from the pan.

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Pat it dry and then coat all sides with potato starch. Over medium high heat, add some oil and cook the tofu on each side until golden brown (about 45-60 seconds per side). Remove from pan. Drain the eggplant well. Over medium to medium high heat add 1 tbsp of cooking oil to the pan and then add the eggplant.

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Then mix the spices and cornstarch in a small bowl and sprinkle that all over. toss well to coat. Heat a large skillet over medium-high heat. Add the oil, and once the oil is hot drop the tofu and eggplant mixture evenly all over the skillet. Cook on one side for 2 to 4 minutes, then flip and cook the other side.

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Transfer the tofu to a plate and set aside. Heat another tablespoon of oil in a large non-stick skillet. Once hot, add the diced eggplant and sauté for 5-7 minutes, or until the eggplant is tender and cooked. In the meantime, prepare the sauce. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, minced garlic.

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Prepare the Eggplant. Whisk broth, soy sauce, brown sugar, vinegar, chili paste and cornstarch together in small bowl. Set aside. Place vegetable and sesame oil in skillet place over medium heat. Add garlic and sauté for 1 minute. Add eggplant strips in a single layer. Cook about 5 minutes, until strips are browned on bottoms.

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Stir sauce to re-incorporate corn starch, then add to wok, stirring constantly. Add eggplant and tofu and fold gently to combine. Bring to a boil, reduce to a simmer, and cook, folding and stirring occasionally until thick and glossy, about 5 minutes longer. Stir in scallion greens and cilantro and serve immediately with white rice, if desired.

MisoGlazed Tofu and Eggplant

Add the curry and coconut milk. Add Thai curry paste and stir for 1 minute. Return tofu back into the pan, add the coconut milk and bring to a boil. Reduce the heat to low and simmer for 5 minutes until the sauce thickens. Season with some salt, drizzle with lime juice and remove from the heat. Serve.

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Add the tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate. Add the remaining 3 tablespoons of oil to the skillet. Add the eggplant, scallion whites, garlic, chili, and ¼ teaspoon salt. Cook, tossing frequently, until the eggplant is tender, 8 to 10 minutes. Add the hoisin mixture, tofu, and scallion greens.

StirFried Rainbow Peppers, Eggplant and Tofu Recipe NYT Cooking

Remove tofu to a plate while you cook the vegetables. Add another tablespoon of oil as needed, then add the eggplant and stir-fry four minutes. When eggplant is starting to soften and brown add the red pepper strips and cook about 2 minutes more. Then add the tofu back to the wok, add the sauce, and cook 2-3 minutes, turning often, until all.