In this stir-fry pork recipe, a garlicky sauce adds spicy flavor to tofu and eggplant. Serve with rice to complete the meal.
1 pound eggplant
1 tablespoon vegetable oil
1 tablespoon Asian sesame oil
1 tablespoon minced ginger
1 tablespoon minced garlic
8 ounces ground pork
1/4 cup soy sauce
1 tablespoon sugar
1 tablespoon rice or white wine vinegar
1 1/2 teaspoons Asian red chili paste
2 teaspoons cornstarch
8 ounces extra-firm tofu, drained and cut into 1-inch cubes
1/4 cup thinly sliced green onions
How to Make It
Rinse eggplant and cut crosswise into 1-inch thick rounds. Cut rounds into 1-inch-wide strips.
Pour vegetable and sesame oils into a 12-inch nonstick frying pan or a 14-inch wok over medium-high heat. When hot, add eggplant and stir frequently until soft when pierced and lightly browned, about 8 minutes. Transfer eggplant to paper towels to drain.
Add ginger and garlic to pan and stir frequently until fragrant, about 1 minute. Add pork and stir until crumbled and brown, about 5 minutes.
In a bowl, mix soy sauce, sugar, vinegar, chili paste, cornstarch, and 1/4 cup water. Pour into pan and stir until mixture is simmering and thickened, about 1 minute.
Gently stir in tofu, eggplant, and green onions until heated through.
This is delicious! I doubled the sauce and added a tablespoon of black bean garlic sauce. I added matchstick carrots and green beans to the eggplant. I used a pound of ground pork since I didn't have any tofu. Despite being a bit spicy, my 6 yr. old gobbled it up, although gave me all her eggplant! Looking forward to the leftovers.
I've been making this regularly now with a slew of vegetables (bok choy, carrots, broccoli, red pepper, etc.) and doubling the sauce. Still comes out amazing and my family gobbles it up. Make sure you cook the eggplant on a pretty high heat, and replenish the oil afterwards.
I had some eggplant to use up, a pack of tofu, and my husabnd was on a work trip (hes not a tofu guy) so gave this a shot. Flavor is amaze-balls! I agree with others that the tofu needs to be flash fried for a crisp coating. And next time I will only start with half the oil - the eggplant soaked it up so fast I had to add even more for the next set of ingredients.
I didn't have pork but imagine that adds a whole new element of wonderful that I missed out on. Instead, I double-downed n tofu and added some baby bok choy to the pan. The sauce really steals the show but gets absorbed into the eggplant quickly - next time I will up the measurements for the sauce to make sure I have enough to douse my rice in.
Very very tasty, but for me it is more of a guilty please eating at home by myself kind of meal. My husband would be sad if I made him tofu for dinner and it's not something I would choose to serve to guests. But for those many lonely nights, I will definitely do again and indulge!
This is the first time I cooked eggplant and it came out mushy, so be careful with the eggplant if you are not familiar.. don't cook on too low of heat and/or for too long. Other than that it tasted fine. I served with jasmine rice
I made a couple of changes, and it turned out fab. I like to have crispy tofu, so I firmed that up first. Then I cooked the eggplant, then the pork. I doubled the sauce and add some water while it was bubbling to thin it out a little. Served over rice noodles. Delish!!