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
Steps
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
