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Spicy Hoisin Tofu with Eggplant
...in your mind.
Spicy Hoisin Tofu with Eggplant

Spicy Hoisin Tofu with Eggplant

Serves 4 - Ok, I know what you’re thinking..."Tofu Sam, really? No...really.


  • 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


  1. Remove Tofu from package, wrap in a double layer of paper towel and let dry about 15 minutes
  2. Cut off ends of eggplant, slice lengthwise and cut into even 3/4 inch slices
  3. Add peanut oil and eggplant to hot pan or wok and cook for 5 minutes, stir often
  4. Remove eggplant from pan and set aside
  5. 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
  6. 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
  7. Garnish with green onion and serve