ChinesEggplant Stir-Fry with Tofu

1. Preparation

Gather all ingredients: 2 medium Chinese eggplants, 200g firm tofu, 3 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon vegetable oil, 2 garlic cloves (minced), 1-inch ginger piece (grated), 1 bell pepper (sliced), and green onions (sliced for garnish).

Dice the tofu into bite-sized cubes. Pat them dry with paper towels to remove excess moisture.

Cut the eggplants into 1-inch pieces. Soak them in salted water for 10 minutes to reduce bitterness, then drain and pat dry.

Slice the bell pepper into thin strips.

2. Cooking

Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.

Add the tofu cubes to the pan and sear them until golden brown on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.

In the same pan, add the minced garlic and grated ginger. Stir-fry for about 30 seconds or until fragrant.

Add the eggplant pieces and bell pepper to the pan. Stir-fry for about 5-7 minutes, until the eggplant is tender and slightly caramelized.

Return the tofu to the pan with the vegetables. Pour in the soy sauce and hoisin sauce, stirring gently to coat everything evenly. Cook for another 2-3 minutes until heated through.

Remove from heat and garnish with sliced green onions before serving.