Are you looking for a quick, healthy, and incredibly flavorful dinner recipe? Look no further! This tofu and eggplant recipe is a fantastic option for a weeknight meal, offering a delightful blend of textures and tastes. It's packed with protein, fiber, and essential nutrients, making it a perfect choice for those seeking delicious and healthy food recipes. This easy recipe is perfect for both beginner cooks and seasoned chefs, requiring minimal effort yet delivering maximum flavor. Let's dive in!
Ingredients:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 large eggplant, cubed
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons vegetable broth
- Fresh cilantro, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions:
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Prepare the Tofu: Press the tofu to remove excess water. This step is crucial for achieving a crispy texture. You can do this by wrapping the tofu in paper towels and placing a heavy object on top for at least 30 minutes. Cube the pressed tofu into bite-sized pieces.
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Sauté the Vegetables: Heat the sesame oil in a large wok or skillet over medium-high heat. Add the onion and bell pepper and sauté for 3-4 minutes, until slightly softened. Add the garlic and red pepper flakes (if using) and cook for another minute until fragrant.
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Cook the Eggplant: Add the cubed eggplant to the wok and cook for 5-7 minutes, stirring occasionally, until it starts to soften and brown slightly. This step helps to remove some of the eggplant's moisture.
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Add the Tofu: Add the cubed tofu to the wok and cook for another 5 minutes, stirring occasionally, until it's lightly browned on all sides.
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Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, cornstarch, and ginger. Pour the sauce over the tofu and eggplant mixture in the wok. Stir well to combine.
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Simmer: Add the vegetable broth and bring the mixture to a simmer. Reduce the heat to low and cook for 2-3 minutes, or until the sauce has thickened and coated the tofu and eggplant evenly.
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Serve: Garnish with fresh cilantro and sesame seeds. Serve hot over rice, quinoa, or noodles. Enjoy your homemade, delicious dish!
Cooking Tips:
- For extra crispy tofu, you can marinate it in soy sauce and cornstarch for 15-20 minutes before cooking.
- Feel free to adjust the amount of red pepper flakes to your preferred spice level.
- If you don't have rice vinegar, you can substitute with white wine vinegar or apple cider vinegar.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli, mushrooms, or zucchini.
- Make it spicy: Add a dash of sriracha or your favorite hot sauce for extra heat.
- Add protein: Incorporate cooked chicken or shrimp for a heartier meal.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Protein: 20-25g
- Fat: 15-20g
- Carbohydrates: 20-25g
This tofu and eggplant recipe is a fantastic example of quick dinner ideas, demonstrating how easy it is to create healthy meals without sacrificing flavor. It's a versatile dish that can be easily adapted to your preferences, making it a perfect addition to your repertoire of best recipes. Enjoy this flavorful and satisfying meal!