Steps to Prepare Perfect Stir-fried eggplant and tofu

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Simple Way to Prepare Speedy Stir-fried eggplant and tofu. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Stir-fried eggplant and tofu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stir-fried eggplant and tofu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Stir-fried eggplant and tofu using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Stir-fried eggplant and tofu:

1. 1 green onion
2. 4 ounces lean ground pork
3. 2 cloves garlic,minced
4. 1 teaspoon minced fresh ginger
5. 1/2 teaspoon dark sesame oil
6. 4 ounces firm tofu
7. 1/2 teaspoon cornstarch
8. 1/2 cup chicken broth
9. 1 pound Asian eggplant
10. 2 tablespoons peanut oil
11. 1 tablespoon soy sauce
12. 1 teaspoon Chinese chili garlic sauce
13. 1/2 teaspoon sugar

Instructions to make Stir-fried eggplant and tofu

1. Mince white part of green onion. Cut green part of onion diagonally into 11/2 p-inch lengths;reserve for garnish
2. Combine pork, chopped green onion, garlic, ginger and sesame oil in a small bowl
3. Drain tofu on paper towels. Cut into 1/2-inch cubes
4. Stir cornstarch into chicken broth in small bowl;set aside
5. To prepare eggplant,trim off cap and stem end;cut lengthwise into quarters,then into 1-inch-thick pieces
6. Heat peanut oil in wok or large skillet over high heat. Add eggplant;stir-fry 5 to 6 minutes or until tender. Add tofu;stir-fry 1 minute. Remove eggplant and tofu from wok;set aside
7. Add pork mixture to wok;stir fry about 2 minutes or until browned. Add soy sauce,chili sauce and sugar;cook and stir until heated through.
8. Return eggplant and tofu to wok. Stir cornstarch mixture;add to wok. Cook and stir until sauce thickens.

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