Szechuan-Style Tofu with Eggplant
"This recipe is based on one of my favorite Chinese take-out dishes." - Nava Atlas.
1 tablespoon olive or peanut oil
1 teaspoon dark sesame oil
1 small onion, minced
4 to 5 cloves garlic, minced
2 long Japanese eggplants, or 1 medium eggplant, about 1 pound total
1 (16-ounce) tub extra-firm tofu
1/4 cup dry white or red wine
1/4 cup hoisin sauce
2 teaspoons grated fresh or jarred ginger, or more, to taste
4 large stalks bok choy or celery, thinly sliced on a diagonal
1 tablespoon soy sauce, or more to taste
Hot chile oil or Thai red curry paste, to taste
- Heat the oil in a stir-fry pan. Add the onion and garlic and sauté over medium-low heat until golden.
- Cut the Japanese eggplants into 1/4-inch thick slices. Or, if using regular eggplant, quarter lengthwise, then into 1/4-inch thick slices.
- Cut the tofu into 6 slabs crosswise. Blot well on paper towels, then cut into narrow strips.
- Add the eggplant and tofu to the pan, followed by the wine, hoisin sauce, ginger, and 1/4 cup water. Cook, covered, over medium heat for 5 minutes, or until the eggplant is nearly tender. Lift the lid once or twice during that time to stir. Cook, uncovered, for 5 minutes longer, or until the liquid has been completely reduced.
- Add the bok choy, and stir-fry, uncovered, for just a minute or two, until warmed. Season to taste with soy sauce and chile oil. Serve at once.
Makes 6 servings.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.