Eggplant Tofu Stir Fry

Elevate your taste buds with a delightful creation. 🌟 Savory, crisp, and oh-so-satisfying. #FlavorFusion. Crispy tofu, savory pork, and vibrant veggies unite in this Eggplant Tofu Stir Fry. A symphony of flavours in every bite!

Last weekend, my kitchen witnessed a culinary experiment that not only defied the monotony of typical vegetable dishes but also introduced a delightful surprise—my Eggplant Tofu Stir Fry. Born out of the desire to break away from the routine, this recipe explores the rich textures and flavours that can be achieved with simple yet dynamic ingredients.

Unveiling the Ingredients
Chinese Eggplants: Opting for the long, slender variety, these eggplants bring a unique texture to the dish.
Tofu: Transforming this soy-based block into triangles, it adds a layer of creaminess and substance.
Minced Pork: With just the right amount of fat (30%), minced pork contributes savory depth.
Red Capsicum: Sliced for vibrancy and a hint of sweetness.
Garlic and Ginger: Minced to infuse aromatic undertones.
Sauce Magic: A blend of soy sauce, Chinkiang vinegar, chili garlic sauce, black pepper, cornstarch, sugar, and water, creating a symphony of flavours.

The Symphony Begins
Crispy Tofu Prelude: The adventure kicks off with a high-heat wok, deep-frying tofu until it reaches the perfect crispiness. Set aside to introduce later in the culinary symphony.
Pork and Aromatics Harmony: Stir-frying minced pork, garlic, and ginger in the remaining oil, a harmonious blend of aromas permeates the kitchen, setting the stage for what’s to come.
Eggplant and Red Bell Pepper Crescendo: The star ingredients, Chinese eggplants, and red bell pepper take centre stage. Stirring occasionally, they dance in the wok for a mesmerizing 10 minutes, creating a crescendo of colours and textures.
Saucy Interlude: While the eggplants work their magic, a sauce symphony is prepared in a small bowl, a combination of soy sauce, Chinkiang vinegar, chili garlic sauce, black pepper, cornstarch, sugar, and water.
Sauce Fusion: The sauce joins the pan, transforming into a thick, flavourful coating that envelops the eggplant and bell pepper in a delicious embrace.
Tofu Finale: As the dish approaches perfection, the heat is lowered, and the crisp tofu rejoins the ensemble, merging seamlessly with the sauce and eggplant.
Rice Accompaniment: Served with a backdrop of steamed rice, this culinary masterpiece is garnished with green onions and sesame seeds, adding the final notes to a symphony of flavours.

Culinary Reflections
This Eggplant Tofu Stir Fry, though resembling various eggplant dishes, stands out in its own right. The marriage of textures, from the crispy tofu to the tender eggplant, creates a melody that lingers on the palate. It’s a testament to the joy of culinary exploration—breaking free from the ordinary and discovering the extraordinary in the heart of my kitchen.

Print
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Eggplant Tofu Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 250mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Freestyle

Description

Crispy tofu, savory pork, and vibrant veggies unite in this Eggplant Tofu Stir Fry. A symphony of flavours in every bite!

 


Ingredients

Units Scale

Vegetables

  • 3 pcs Chinese eggplants
  • 1 block tofu, cut into triangles
  • 150 g minced pork (30% fat)
  • 1 red capsicum, sliced
  • 4 cloves garlic, minced
  • 1-inch knob ginger, minced
  • oil

Sauce


Instructions

  1. Heat oil in a large wok on high heat. Deep fry tofu until crisp. Remove from the wok and set it aside.
  2. Remove all but 3 tbsp of oil in the wok. Stir fry minced pork with garlic and ginger for 2 minutes.
  3. Add eggplants and capsicum. Stir occasionally and cook for 10 minutes.
  4. While the eggplants are cooking, mix all the sauce ingredients in a small bowl.
  5. Add the sauce to the pan, letting it thicken with the eggplant and bell pepper.
  6. When it’s almost done, reduce heat to low. Add the fried tofu to the mix, combining it with the sauce and eggplant.
  7. Serve over rice, garnishing with sesame seeds.

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5 Responses

  1. Eha Carr says:

    A huge ‘thank you’ and ‘yes’ to this – I cannot wait to make! Actually quite ‘every-day- and easily available ingredients but this just ‘fits’ oh so well1






  2. The stirfry looks really good, I love esp. the eggplants!

  3. We will definitely be trying this in the new year when we get back to lighter eating! I love all the symphonic references — did you know I was a professional symphony musician? I enjoyed reading this so much, and I know we will enjoy eating it.

  4. suituapui says:

    My girl loves eggplant and tofu. She’ll love this dish!

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