Crispy Tofu, Aubergine Stir-Fry
Servings
Description
Crispy tofu, and aubergine with a savory, spicy-sweet sauce. Quick, flavorful, & healthy satisfying meal. Best to serve with rice, or you can enjoy it as is!
Ingredients
- 227 grams firm tofu cubed
- 1 large aubergine cut into thick strips
- 5 tbsp butter or swap with olive oil, coconut oil, or vegetable oil
- 5 tbsp olive oil
- 2 tbsp cornstarch
- Salt & black pepper to taste
- 5 cloves garlic minced
- 1 medium red onion chopped
For Sauce
- 3 tbsp coconut aminos or substitute with soy sauce * see notes
- ½ cup vegetable stock mushroom or chicken stock also works well
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch for thickening
- 1/3 tsp salt
- 1/3 tsp black pepper
- 1 tbsp brown sugar or white sugar as an alternative
- 3 tbsp sriracha adjust to your spice preference
- 2 tbsp lime juice
For Garnish
- Chopped spring onions
- Sesame seeds
Instructions
- Prepare Aubergine: Wash and cut the aubergine into thick french-fries-like shapes. Marinate with cornstarch and a pinch of salt. Let it sit for 15 minutes.
- Cube Tofu: Cut tofu into small, even cubes.
- Fry Tofu: Heat butter in a pan over low heat. Fry tofu until golden brown. Remove and set aside.
- Fry Aubergine: In the same pan, add olive oil and fry aubergine till golden brown. Then transfer it to a plate.
- Sauté Aromatics: Within the same pan, add onions. After 10 seconds, stir in garlic paste, spring onions, black pepper, and salt. Sauté for 5 minutes.
- Mix Everything: Pour in the stir-fry sauce, then add the fried tofu and aubergine. Stir-fry for 3-4 minutes until well coated.
- Serve: Plate and garnish with sesame seeds and extra spring onions. Enjoy as is or with rice!
Notes
If substituting soy sauce for coconut aminos, note that soy sauce contains gluten.
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