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I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Spicy Hoisin Tofu with Eggplant
...in your mind.
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Spicy Hoisin Tofu with Eggplant
Serves 4 - Ok, I know what you’re thinking..."Tofu Sam, really? No...really.
Ingredients
One 14 ounce block firm Tofu
2 Asian Egg Plants, the long thin kind
2 tablespoons peanut oil
1/4 cup Hoisin
1 tablespoon Chili Paste
2 tablespoons green onion light green and white parts only, chopped
Directions
Remove Tofu from package, wrap in a double layer of paper towel and let dry about 15 minutes
Cut off ends of eggplant, slice lengthwise and cut into even 3/4 inch slices
Add peanut oil and eggplant to hot pan or wok and cook for 5 minutes, stir often
Remove eggplant from pan and set aside
Cut Tofu into even medium size cubes, about the same size as eggplant and put in hot pan or wok with a little oil and stir fry about 5 minutes
Add eggplant back to pan with tofu and add Hoisin and Chili paste, stir well until well mixed - but don’t be too rough or you’ll bust up the tofu
Garnish with green onion and serve