Are you craving a flavorful, healthy, and surprisingly easy dinner? Look no further! This eggplant and tofu recipe with oyster sauce is a quick weeknight meal that's packed with umami and satisfying texture. It's a perfect example of how simple ingredients can create a truly delicious and healthy dish, ideal for those looking for quick dinner ideas or simply delicious dishes. This recipe is perfect for homemade cooking enthusiasts of all levels!
Ingredients:
- 1 large eggplant, diced (about 1 lb)
- 1 block (14 oz) firm or extra-firm tofu, pressed and cubed
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1/2 cup oyster sauce
- 1/4 cup chicken broth or vegetable broth
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- Optional: 2 green onions, thinly sliced, for garnish
- Optional: 1 red chili pepper, finely chopped, for added spice
Instructions:
Step 1: Prepare the Eggplant:
Dice the eggplant into roughly 1-inch cubes. Sprinkle generously with salt and let sit in a colander for at least 15 minutes. This helps draw out excess moisture, resulting in less soggy eggplant. After 15 minutes, rinse the eggplant under cold water and pat dry with paper towels.
Step 2: Prepare the Tofu:
Press the tofu to remove excess water. You can do this by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15-20 minutes. Cubing the tofu into bite-sized pieces before pressing is helpful. Then toss the cubed tofu with 1 tablespoon of cornstarch to ensure a nice crispy texture.
Step 3: Sauté the Aromatics:
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and chopped onion and sauté until fragrant and softened, about 2-3 minutes.
Step 4: Cook the Eggplant and Tofu:
Add the eggplant to the wok and stir-fry for 5-7 minutes, until slightly softened but still retains a bit of firmness. Add the cornstarch-coated tofu and continue to stir-fry for another 5 minutes, until the tofu is golden brown and crispy.
Step 5: Create the Sauce:
In a small bowl, whisk together the oyster sauce, chicken broth (or vegetable broth), soy sauce, brown sugar, sesame oil, and black pepper.
Step 6: Combine and Simmer:
Pour the sauce over the eggplant and tofu in the wok. Stir well to coat everything evenly. Reduce the heat to medium-low, cover, and simmer for about 5 minutes, allowing the flavors to meld together.
Step 7: Garnish and Serve:
Garnish with sliced green onions and red chili (optional) before serving hot. This dish pairs perfectly with steamed rice.
Cooking Tips for the Best Results:
- Don't skip the salting step for the eggplant! This crucial step prevents the eggplant from absorbing too much oil and becoming soggy.
- Press the tofu well. Removing excess moisture is essential for achieving crispy tofu.
- Adjust the amount of oyster sauce and soy sauce to your taste. Some oyster sauces are saltier than others.
- Don't overcrowd the wok. Work in batches if necessary to ensure the eggplant and tofu cook evenly and become nicely browned.
Variations:
- Add vegetables: Feel free to add other vegetables like bell peppers, broccoli, or mushrooms.
- Spice it up: Add a pinch of red pepper flakes or a dash of sriracha for extra heat.
- Make it vegetarian: Ensure your oyster sauce is vegetarian-friendly.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Protein: 15-20g
- Fat: 15-20g
- Carbohydrates: 20-25g
This eggplant and tofu recipe with oyster sauce is a simple yet flavorful meal that's perfect for a quick and healthy weeknight dinner. Enjoy this easy recipe and discover a new favorite in your repertoire of healthy meals! It's a testament to the power of simple ingredients and homemade cooking. Enjoy!