Szechuan-Style Tofu with Eggplant

Name: Szechuan-Style Tofu with Eggplant
Ingredients: 1 tablespoon olive or peanut oil; 1 teaspoon dark sesame oil; 1 small onion, minced; 4 to 5 garlic cloves, minced; 2 long Japanese eggplants or 1 medium eggplant, about 1 pound total; One 16-ounce tub extra-firm tofu; 1/4 cup dry white or red wine; 1/4 cup hoisin sauce; 2 teaspoons grated fresh or jarred ginger, or more to taste; 4 large stalks bok choy or celery, thinly sliced on the diagonal; 1 tablespoon soy sauce, or more to taste; Hot chile oil or Thai red curry paste

12 ingredients

26 steps

Ingredients

1 tablespoon olive or peanut oil
1 teaspoon dark sesame oil
1 small onion, minced
4 to 5 garlic cloves, minced
2 long Japanese eggplants or 1 medium eggplant, about 1 pound total
One 16-ounce tub extra-firm tofu
1/4 cup dry white or red wine
1/4 cup hoisin sauce
2 teaspoons grated fresh or jarred ginger, or more to taste
4 large stalks bok choy or celery, thinly sliced on the diagonal
1 tablespoon soy sauce, or more to taste
Hot chile oil or Thai red curry paste

Directions

1

Heat the olive and sesame oils in a stir-fry pan.
2

Add the onion and garlic and saute over medium-low heat until golden.
3

Meanwhile, cut the Japanese eggplants into 1/4-inch-thick slices.
4

If using regular eggplant, quarter it lengthwise, then cut into 1/4-inch-thick slices.
5

Cut the tofu into 6 slabs crosswise.
6

Blot well with paper towels, then cut into narrow strips.
7

Add the eggplant and tofu to the pan, followed by the wine, hoisin sauce, ginger, and 1/4 cup water.
8

Cook, covered, over medium heat for 5 minutes, or until the eggplant is nearly tender.
9

Lift the lid once or twice during that time to stir.
10

Cook, uncovered, for 5 minutes longer, or until the liquid has been completely reduced.
11

Add the bok choy and stir-fry, uncovered, for just a minute or two, until warmed.
12

Season to taste with soy sauce and chile oil.
13

Serve at once.
14

Its nice to serve this hearty dish over cooked quick grains (like whole-wheat couscous or quinoa) or Asian noodles.
15

Or, if you have the time, cook some brown ricethats how I like it best.
16

Since this isnt a colorful dish, youll need something to liven up the plate.
17

Broccoli with Pine Nuts or Almonds (page 204) or Stir-Fried Baby Carrots (page 206) would be a good choice.
18

A few cherry or grape tomatoes or pickled beets add interest to the plate as well.
19

If youd prefer something raw and crunchy to go with this, choose Bok Choy, Red Cabbage, and Carrot Salad (page 176), Fruitful Red Slaw (page 177), or Mixed Greens with Sprouts, Apple, and Daikon (page 179).
20

A bed of noodles or grain would be welcome with this menu, too.
21

Calories: 155
22

Total Fat: 8g
23

Protein: 9g
24

Carbohydrates: 13g
25

Fiber: 2g
26

Sodium: 270mg