Consider this dish when you’re looking for a quick, protein-packed vegetarian dish. Serve it over whole-grain brown rice to complete the meal.
Spicy Stir-Fried Eggplant and Tofu
2 Tbs. sesame seeds
2 Tbs. low-sodium soy sauce
2 Tbs. dry white wine or dry sherry
1 tsp. cornstarch
6 Tbs. (3 fl. oz./90 ml) grapeseed oil
4 garlic cloves, minced
4 serrano chiles, seeded and minced
2 red Anaheim chiles, seeded and cut into 1-inch (2.5-cm) pieces
3 or 4 Asian eggplants about 1 lb. (500 g) total weight, cut into 1-inch (2.5-cm) cubes
1 lb. (500 g) firm tofu, drained and cut into 1-inch (2.5-cm) cubes
1/4 cup (1/3 oz./10 g) chopped fresh cilantro
In a small, dry fry pan over medium-low heat, toast the sesame seeds, stirring continuously, until lightly golden and fragrant, 2 to 3 minutes. Transfer to a small plate and set aside.
In a small bowl, stir together the soy sauce, wine and cornstarch until the cornstarch dissolves. Set aside.
In a wok or large, deep fry pan over high heat, warm 2 Tbs. of the oil. When the oil is hot, add the garlic and serrano chiles and toss and stir until fragrant, about 30 seconds. Add another 2 Tbs. of the oil and, when hot, add the Anaheim chiles. Toss and stir for another 30 seconds. Add the remaining 2 Tbs. oil and again allow to heat. Then add the eggplant and cook, turning often, until the eggplant has softened and browned a bit, 10 to 12 minutes. Quickly stir the soy sauce mixture and then add to the pan along with the tofu. Toss and stir to coat all the ingredients, then cover and cook until the eggplant is tender, the tofu is heated through and the liquid has thickened slightly, 1 to 2 minutes longer.
Remove the stir-fry from the heat and stir in the cilantro. Transfer to a warmed serving dish, sprinkle with the toasted sesame seeds, and serve immediately. Serves 4.
Find more wholesome recipes for every day of the year in our new cookbook,
Healthy Dish of the Day, by Kate McMillan.