Eggplant Tofu' title='Eggplant Tofu' />Spicy Asian Eggplant with Tofu and Red Pepper recipe. Even tripling the sauce as other reviewers recommended and adding ginger, this was still bland bland bland. Disappointing. I agree with the previous reviewer. I also cut. my tofu in slices, dredged it with. I also. agree with previous reviewers that. I used. 14 cup of oyster sauce, 2 teaspoons. If you use all of the red. I didnt use as. many, but will use more the next. I served my eggplant with. It is a very good way to. Asian eggplant which I got in my. CSA box. For those who are. Thaw Frozen Bread more. Buy extra firm tofu. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over mediumhigh heat. Add the tofu cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate. Add the remaining 3. Braised Eggplant with Garlic Sauce is a classic Sichuan dish that combines soft simmered eggplant, fermented soy beans, and a sweet, garlicky sauce. For this version. How To Cook Eggplant With Tofu Discover The Best Recipes Breakfasts, Lunches, Dinner, Snacks, and Desserts. HOW TO COOK EGGPLANT WITH TOFU. GU3BDi' alt='Eggplant Tofu' title='Eggplant Tofu' />Lightly browned tofu, eggplant and red bell peppers tossed in a sweet and spicy sauce. Slice. into planks or. Sprinkle. with corn starch on. THEN. fry. Youll need. As for the. actual recipe, I. I did. something wrong. It. Maybe its just not. Use a slotted spoon to transfer tofu to a plate. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Maybe. my sesame oil has. I. dunno. But I wont. And does it annoy. Self recipes arent. Especially as it. This was pretty tasty, but definitely required a bit more oil than the recipe called for. Hence, not quite as healthy as would indicate by the recipe. I also tripled the sauce, since I was serving it over brown rice, and still it wasnt very saucy. You can substitute in almost any veggie that you want. I used eggplant, onion, and greens. Overall nice flavors and an easy weeknight meal. You must use oyster sauce in this recipe, it has a distinct flavour and consistency clam juice isnt even close. It can be found in Asian food markets or large supermarkets with a good international foods section. Also available is a vegetarian oyster sauce which uses shiitake mushrooms as the base instead of oysters. I sprinkled some spring onions after everything was cooked, just before serving. My family loves this recipe. I use a tad bit more oil. I usually double the sauce. I also dont use the. This is prefect because it has tons of flavor, but isnt too spicy for the little ones. This has become a weekly staple in our house. I love to find recipes that the WHOLE family enjoys. I chose this recipe because of the homemade sauce, making it healthier than others. But, the sauce is kind of bland. I am wondering if it came out bland because I only find clam juice not oyster sauce or juice and this is what I used instead. I also did not add any pepper I am very sensitive for hot spices to the vegetables, so it may be that the combination of the sauce with the chiles would bring a more strongunique taste. I used palm sugar, which I think goes better with asian food recipes in general. Added also shitake mushrooms and green onions. As usual, I did not follow the amount of ingredients for the amount of vegetables I had, the amount of sauce was perfect I only added a lit bit of each of the ingredients for the sauce. Thus, I would not double it. Tasty, easy sauce recipeI used eggplant from the garden only had 2, tossed in some fresh green beans for color and body, and had a great stir fry. Will definitely use this simple sauce again. Serve with some brown rice and sprinkle with Thai basil for a great looking and super healthy dish. Double the sauce if you like a more robust taste. This is delicious. I used very little oil and toss a lot eggplant then added my tofu all in one pan. I think some of the reviewers are expecting a saucy recipe this is much more of a whole foods recipe type where you truly taste the flavor of the food, in this example, asian eggplant really tastes yummy with sesame seeds and lite oil. Too much eggplant or not enough sauce. I think next time I will make double the sauce with a little less eggplant. That being said, my family enjoyed the meal, even my 1. I love the Spicy Eggplant Tofu dish at Chins Szechwan in Carlsbad, CA. Its better than the Panda Express version. This recipe is a good start to your own home cooked version. A little practice and a little tweaking and youll have a close second to your favorite restaurant version. I used my Calphalon Chefs pan since I dont have a wok, set on the power burner on my gas stove. The tofu took me about 2. May try deep frying it next time to see if its quicker. The eggplant also took longer to cook, about 2. Might try oven roasting the eggplant next time. In the last step when you add the sauce and the tofu back to the pan I mixed and let it warm for another 5 mins. Accidentally minced 2tsp of ginger so I added it along with the garlic and it tasted great. Left out the red chillis. My 1. 8 month old, 3 and a half year old, husband and I really liked it. Will use more sauce next time too. I was wondering if this tastes anything like Panda Expresss Eggplant Tofu. This was my first attempt to cook tofu and eggplant. I liked it. The recipe is simple, but I was looking for something with more sauce. I thought it was a good, satisfying. Its probably not low fat though after youve used. I didnt have oyster sauce. I can see someone wanting to speed it up by buying pre fried tofu. We are trying to cook more vegetarian recipes and. I left the chiles out, so the kids would. Served with. brown rice. This is a great, everyday recipe, especially when cooking for one or two in a small kitchen. Add rice and you have a healthy, quick meal. From the comments below, it looks like people are having trouble with the tofu. Make sure you buy the type of tofu that is good for pan frying. When you look at it in the little carton, it should be a nice firm block with little pockmarks and have plenty of water around it. The silken kind will be smooth and take up the whole carton. You dont want to try this recipe with the silken kind I thought this was a. I. sauce, extra oyster. Next. time I make it, Im. Then. I think it would be. I dont understand why this recipe has gotten such bad reviews. It turned out great for me. I added a little more oyster sauce and sesame oil at the end for more flavor. You do fry the tofu in the beginning, so why would you use fried tofu And the eggplant released adequate liquid once it started to soften. I will definately make this again. Works better if you use fried tofu. I also used chili flakes instead of the fresh chili pepper. Well, I used this as a base for something that bears little resemblance to the original recipe. This did not taste good at all. I was really disappointed by this recipe. First since there is no cooking liquid I ended up with burned garlic and pepper after having to leave them 1. Then the end result is not even spicyToo bad, the ingredients had potential. I only used one pepper a jalepeno. Tasty dish, but seemed like more sauce was needed to better flavor the tofu. But then again we are new to the tofu world.