Eggplant stir fry—in its many variations—has been a favorite at our house this summer, and, with so many eggplants in our weekly CSA share and in our garden, we probably eat it once a week. The base is always the same: eggplant, tofu, and rice. But you can dress it up with what ever is in your share, or in your garden, from giant purple yard-long beans to colorful bell peppers to spicy jalapeños or Shishito peppers. Throw in some of the garlic, onions, and basil from your share and you’ve got an easy weeknight meal that’s hard to beat.
Eggplant Tofu Stir Fry
- 2 cups of cooked long-grain white rice
- 1/2 cup hoisin sauce
- 3 tablespoons rice vinegar
- 1 teaspoon cornstarch
- 7 tablespoons oil (I used olive oil)
- 1 pound firm tofu-drained, patted dry, and cut into 1-inch cubes
- 1 small eggplant, cut into 1/2-inch pieces
- 4 scallions, sliced (or substitute 1/2 of a small diced onion)
- 2 cloves garlic, minced
- 1 chili pepper, deseeded and sliced
- 1/4 cup fresh basil leaves
- 1 bunch yard-long beans, or 2 cups sliced bell peppers (or both!)
- salt to taste
Cook the rice. In a separate boil, whisk together the hoisin, vinegar, and cornstarch.
Heat 1 tablespoon of oil in the large nonstick skillet over medium-high heat. Add the tofu; cook, turning occasionally until brown, about 8-10 minutes. Transfer tofu to a plate.
Add 3 tablespoons of oil to the skilled. Add the eggplant, scallion (or onion), garlic, chili, and salt. Cook, tossing frequently, until the eggplant is tender, 8-10 minutes.
In a separate skillet, add the remaining 3 tablespoons of oil and the yard-long beans (and or bell peppers), and cook over medium-high heat until beans are blistered, about 10 minutes.
Add the hoisin mixture, tofu, and all of the veggies together, and cook, tossing gently, until the sauce is thickened, about 1-2 minutes.
Serve with the rice and sprinkle with basil.