Simple Way to Make Quick Stir-fried eggplant and tofu
Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Simple Way to Make Speedy Stir-fried eggplant and tofu. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Stir-fried eggplant and tofu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stir-fried eggplant and tofu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few components. You can have Stir-fried eggplant and tofu using 13 ingredients and 8 steps. Here is how you can achieve that.
Ingredients and spices that need to be Take to make Stir-fried eggplant and tofu:
- 1 green onion
- 4 ounces lean ground pork
- 2 cloves garlic,minced
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon dark sesame oil
- 4 ounces firm tofu
- 1/2 teaspoon cornstarch
- 1/2 cup chicken broth
- 1 pound Asian eggplant
- 2 tablespoons peanut oil
- 1 tablespoon soy sauce
- 1 teaspoon Chinese chili garlic sauce
- 1/2 teaspoon sugar
Instructions to make to make Stir-fried eggplant and tofu
- Mince white part of green onion. Cut green part of onion diagonally into 11/2 p-inch lengths;reserve for garnish
- Combine pork, chopped green onion, garlic, ginger and sesame oil in a small bowl
- Drain tofu on paper towels. Cut into 1/2-inch cubes
- Stir cornstarch into chicken broth in small bowl;set aside
- To prepare eggplant,trim off cap and stem end;cut lengthwise into quarters,then into 1-inch-thick pieces
- Heat peanut oil in wok or large skillet over high heat. Add eggplant;stir-fry 5 to 6 minutes or until tender. Add tofu;stir-fry 1 minute. Remove eggplant and tofu from wok;set aside
- Add pork mixture to wok;stir fry about 2 minutes or until browned. Add soy sauce,chili sauce and sugar;cook and stir until heated through.
- Return eggplant and tofu to wok. Stir cornstarch mixture;add to wok. Cook and stir until sauce thickens.
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