Eggplant & Tofu in a Spicy Garlic Sauce

  • Currently 4/5
SOURCE: Fat Free Vegan

A lot of people say they don't like eggplant. I was one of these people. The sponginess really freaked me out...but once you move past that it is an AMAZING meat substitute and makes for some hearty and beyond delicious meals. This is one of them!
1 package extra firm tofu
3 tbsp low sodium soy sauce
2 tbsp water
1/2 tsp dark sesame oil
1 1/2 lbs eggplant
1/3 cup water
8 cloves garlic
sprinkle of ginger
3/4 cup vegetable broth
1 tbsp vegan hoisin sauce
1 tbsp soy sauce
3 tbsp rice vinegar
1/2 tbsp dark sesame oil
1/2 tbsp sugar
1 tsp hot chili sauce
1 tbsp ketchup
1 tomato, coarsely chopped
rice or noodles (cook according to package)
1. Combine the 3 tbsp soy sauce with 2 tbsp water and 1/2 tsp dark sesame oil. Mix in tofu.
2. Heat an oiled, non-stick wok and place the tofu in, cooking until browned on both sides. Remove from heat.
3. Add more oil to the wok and add the eggplant and 1/3 cup water. Cover and cook, stirring often, until eggplant begins to brown. Uncover and add the garlic and ginger and cook for two more minutes.
4. Add all the remaining ingredients except the tomato and tofu. Simmer uncovered until all the eggplant slices are completely browned and cooked through. They will be very soft and start to fall apart. Add the tofu cubes and tomato and cook until heated through. Serve over rice.
Cuisine   AsianDish   Main Dish
Main Ingredient   Tofu/SoyStyle   One Dish Meals
Prep Time   less than 15 minutesCooking Time   less than 15 minutes
Features   Dairy-Free, Vegan, Vegetarian

Vegan Love

Member since Jul 2008

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