Tools: Knife, cutting board, metal baking sheet (13” × 18”), measuring cups and spoons, 12” sauté pan with cover
Servings: 2-4 servings
2EggplantsChinese style preferred, approximately 14 oz
16ozfirm or extra firm tofu
1medium size green bell pepper
½medium size red bell pepper
2tspfinely chopped fresh ginger
1½tspfinely chopped garlic
1pinchof black pepper
2tspsoy saucegluten-free if desired
1tbsfinely chopped green onion for garnishing
Optional ½ tsp sesame seeds for garnishing
Preheat oven to 400 °F.
Wash the eggplant well. Cut off the top ends. Halve the eggplant then cut into 3” long strips. Place the eggplant strips with the skin side up on the oil greased baking sheet. Bake for 8 minutes.
Drain the excess water from the tofu package. Cut the tofu into 1 inch cubes. Cut the peppers into 3 inch long strips.
Heat 1 tbs oil in a sauté pan over high heat. Add tofu, and stir gently without breaking the tofu cubes. Fry until the sides of tofu cubes are slightly brown. Add eggplant strips, green pepper, red pepper, and a pinch of salt. Stir to mix well (about 3 minutes). Transfer the mixture into a serving dish and set aside.
Heat the rest of oil in the sauté pan over medium heat. Add ginger and garlic. Stir occasionally until fragrant. Add tomato paste, salt, pepper, and water. Bring to a boil then simmer for 1 minute.
Bring the tofu mixture back to the sauté pan. Mix well with the garlic tomato sauce. Cover with a lid and simmer for 2 minutes.
Garnish with green onion and sesame seeds before serving. Serve hot.
A different brand of tofu may contain a different amount of water. If the sauce is too runny, add 1 tsp cornstarch + 1 tbs water mixture to the dish in step 6.
Eggplant and Tofu in Garlic Tomato Sauce https://lightorangebean.com/eggplant-tofu-garlic-tomato-sauce/