Eggplant Tofu is one of my favorite dishes to get at any Chinese restaurant. I wanted to provide all you peaceful dumplings with an easy and delicious vegan eggplant tofu recipe that has as much flavor as a restaurant-made one! The tofu will need an overnight rest but combining it all together is fast and easy.
* The tofu in this dish makes it so much more flavorful! I found the recipe online after I ate at Read Food Daily (this amazing vegan restaurant in LA). They serve this marinated tofu and thankfully thedeliciouslife came up with a ginger-marinated tofu recipe that's even better than the original, but shhh... don't tell them I said that. ;) - Sorry RFD, I love you!
This recipe requires you to marinate the tofu overnight or for at least 4 hours so all the flavor from the marinade is soaked up.
Here's the link to the marinated tofu recipe! :) Shout out to thedeliciouslife.com!!
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 large japanese eggplant
- 1 package firm tofu, see full recipe above
- 1 medium white onion, diced
- 6 cloves garlic, minced
- 1 bell pepper, sliced
- 3 stalks green onions
- 1/2 cup fresh basil
- 1 tsp cayenne pepper
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp canola oil
- 1 tbsp veggie Hoisin sauce
- 1/4 cup soy sauce
- 2 tbsp coconut or rice vinegar
- 1/2 tbsp sesame seeds
- 2 tbsp brown sugar
Directions
1. Bake the tofu according to the recipe provided above in the link.
2. Preheat a large skillet or wok over medium-high heat. Add the canola oil and toast the cayenne pepper for about 30 seconds.
3. Add the garlic, onion and cook for about 4 - 5 minutes and then add in the eggplant. Stir and cook for about 7 minutes.
4. Meanwhile, whisk together the veggie poison sauce, soy sauce, coconut vinegar, ground ginger, sesame seeds, and 1 tbsp of brown sugar. (You can sprinkle the other tablespoon of brown sugar for a sweeter desired taste)
5. Add in the sauce along with the bell peppers, salt and pepper. Stir fry for about 5 more minutes.
6. Lastly, add the basil and green onions. Turn off the heat and mix to combine everything together.
7. Slowly combine the tofu and eggplant stir fry. The tofu will be a little tender so careful not to break them while mixing.
8. Serve over white or brown rice and enjoy! :)
Also by Jessie: Vegan Strawberry Shortcake Cupcakes
Vegan Blueberry Lemon Puffins
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Photo: Jessie Brown
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Photo: Jessie Brown
Vegan Blueberry Lemon Puffins
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