Spicy Hoisin Tofu with Eggplant

One 14 ounce block firm tofu
2 Asian Egg Plants, the long thin kind
2 tablespoons peanut oil
¼ cup Hoisin
1 tablespoon Chili Paste
2 tablespoons green onion light green and white parts only, chopped


Remove tofu from package, wrap in a double layer of paper towel and let dry about 15 minutes

Cut off ends of eggplants, slice lengthwise and cut into even ¾ inch slices
Add peanut oil and eggplant to hot pan or wok and cook for 5 minutes, stir often

Remove eggplant from pan and set aside

Cut tofu into even medium size cubes, about the same size as eggplant and put in hot pan or wok with a little oil and stir fry about 5 minutes

Add eggplant back to pan with tofu and add Hoisin and Chili paste, stir well until well mixed but don’t be too rough or you’ll bust up the tofu

Garnish with green onion and serve

Serves 4
Copyright 2011 Sam the Cooking Guy

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