spicy tofu with eggplant
spicy tofu with eggplant recipes . add water and salt to the bowl and add eggplant for 10 minutes so that the eggplant does not change color.
Servings: 2
Calories: 161kcal
Equipment
- skillet
Ingredients
- 1 eggplant sliced
- 1/2 block of firm tofu . cut into 1/2-inch cubes
- 2 garlic cloves minced
- 2 tbsp olive oil divided
- celery cut into 1-inch
- 2 tbsp Soy Sauce
- 1 tbsp red pepper flakes
- 1/2 tbs salt
- 1 tablespoon cornstarch
- 1 green onion minced
- parsley
Instructions
- Press the tofu by wrapping in paper towels , and set something heavy on top (like a cast iron pan or a few heavy books). Let it sit for an hour, if possible.
- Slice the pressed tofu into 1/2 inch cubes. Add corn starch and tofu into a bowl. Toss to lightly coat the tofu.
- In a large skillet, heat the oil in the pan over medium-high heat. Add the tofu in a single layer. Let cook for 2-3 minutes on one side, then carefully flip the pieces with a spatula and cook for a few more minutes on each side, until the tofu are golden and crispy on all sides. Remove from the pan and set on a plate.
- heat the oil in the pan over medium-high heat, add the eggplant and cook about 1 minutes, remove from the pan.
- In the hot pan, add the garlic, red pepper flakes, celery, salt and the Soy Sauce. and stir constantly.
- Add the crispy tofu and eggplant stir, cook about 2-3 minutes. then turn off the heat.
- Garnish with green onion, parsley
Nutrition
Calories: 161kcal | Carbohydrates: 7g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 2816mg | Potassium: 116mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1186IU | Calcium: 13mg | Iron: 1mg