Stir Fry Eggplant Tofu with Chili Oil ( Vegan)
How to make delicious Chinese style Stir Fry Eggplant Tofu with Chili Oil that's not greasy and vegan.
Servings 4 People
Ingredients
- 2 Japanese Eggplants Medium Size
- 1/2 Block Organic tofu Cutlet
- 1 Stalk Green Onion Cut into pieces
- 1/2 oz Ginger Chopped
- 1/2 Tsp Minced garlic
- 2 Tbsp Soy Sauce
- 1/2 Tsp Sesame Oil
- 1 Tsp Sugar
- 1 Tbsp Chili Oil
- 1/2 tsp Salt & Pepper to season
- 1 tsp potato starch with some water corn starch is fine
- 1/4 Cup Water
Instructions
- Clean and Cut the Eggplant to chunks, add pinch of salt to season
- Cut the tofu to strings and then in to cubes
- Add oil on the medium heat cooking pan
- Add 1/2 green onion (White section)
- Once smell the aroma from the onion, add the tofu
- stir often about 30 seconds add ginger, mix and stir
- Add eggplant when you can smell the ginger aroma
- another 30 seconds, add Soy Sauce, Sesame oil, Sugar, Chili oil Stir them often
- Add the 1/4 cup water
- Finally add the Potato starch water and mix well with the food
- Stir quickly so the starch won't get sticky on the pan
- Garnish with Green onion and enjoy :)