Chinese Eggplant & Green beans with Crispy Tofu

YIELD: 4 side-portions


Crispy Tofu

  • 1 Tbsp oil + more for cooking

  • 7 oz. extra firm tofu, pressed (optional), cut into ½-inch cubes

  • 1 tsp ground ginger

  • 2 tsp soy sauce

Ginger Garlic Sauce

  • 2 Tbsp soy sauce

  • 1 tsp sesame seed oil

  • 1 tsp brown sugar or sugar

  • 2 Tbsp rice vinegar or other vinegar

  • 1 large garlic clove, minced

  • 1-inch fresh ginger, minced

  • 1 tsp sesame seeds

Stir-fry Ingredients

  • 2 Tbsp oil

  • 1 long Chinese eggplant, cut into ½” thick circles, then halved

  • 1 cup green beans, trim ends and halved

  • 2 pinches salt

  • 3 green onions, cut into 1” pieces, then halved (long-way)

  • ¼ tsp red chili flakes (Optional)


Tofu Directions:

  1. Heat oil in a large skillet on medium high heat. Add prepared tofu and fry on each side until golden brown –about 8-10minutes, add more oil if needed.

  2. Drizzle soy sauce on top of tofu and cook for another 1-2 minutes.

  3. Serve warm on its own or with Chinese Eggplant & Green Beans.

Stir-fry Directions

  1. Prepare all vegetables. Then mix all Ginger Garlic Sauce ingredients together in a small bowl.

  2. Heat 2 Tbsp oil in a large skillet on medium high heat. Add eggplant, green beans, and salt. Sauté for about 7-8 minutes or until eggplant is golden brown and tender, add more oil if needed. Add green onions and red chili flakes, sauté for 1 minute.

  3. Pour in Ginger Garlic Sauce, sauté vegetables until evenly coated. Cook for 1-2 minutes, then turn off heat.

  4. Serve on its own or with tofu.

Chinese Eggplant and Green Beans w Crisp
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