Tofu Eggplant StirfryFrom althearandolf 7 years ago
- 1 14 oz. block of extra firm tofu, diced into 1 to 2 inch chunks shopping list
- 1/2 eggplant, sliced into medium chunks shopping list
- 6 or so mushrooms, skinned and sliced into medium chunks shopping list
- 1/4 cup of low sodium soy sauce shopping list
- 2 tablespoons of lemon juice shopping list
- 1/2 tablespoon of chili oil shopping list
- 1 to 2 tablespoons of fresh minced garlic shopping list
- 1/2 teaspoon of fresh minced ginger shopping list
- vegan margarine of choice shopping list
- 1 sprinkle of ground black pepper shopping list
How to make it
- For me, I like to put the tofu in the freezer overnight and then let it thaw before using it in this recipe, it gives it a nice chewy texture.
- Take your tofu and squeeze all the water you can get out of it, then dice it into largish chunks (1 to 2 inches long.)
- In a pan, heat up some of your vegan buttery spread and then place the chunks in the pan.
- Sprinkle the topsides with pepper to taste, I only use about a third of a teaspoon or so.
- When you are ready to turn them over, (you want them to cook until they are dark golden brown on all sides) sprinkle your minced garlic all over. Cook until the tofu looks sufficiently done. Put it aside on a plate.
- Put more vegan buttery spread into the pan, just about two tablespoons and get it nice and melty. Then, add your eggplant, mushrooms and ginger. Saute until it begins to look and smell like it's almost finished, usually about 6 minutes or less, depending on your stove.
- You'll want to have your soy sauce, chili oil and lemon juice mixed together in a measuring cup or small bowl. This is where you add it in, pouring it over the veggies and getting it nice and cooked. Continue to saute until it's thoroughly incorporated, about three minutes.
- Finally, you get to add your tofu and garlic back to the mixture. Mix them all about, and turning your temperature to low. Cover and let warm for about three more minutes.
- Serve over rice or alone.