Spicy Eggplant, Pork, and Tofu Stir-fry

James Carrier

In this stir-fry pork recipe, a garlicky sauce adds spicy flavor to tofu and eggplant. Serve with rice to complete the meal.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 62%
  • Protein: 18g
  • Fat: 23g
  • Saturated fat: 6g
  • Carbohydrate: 16g
  • Fiber: 2.2g
  • Sodium: 1082mg
  • Cholesterol: 41mg

Ingredients

  • 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

Preparation

  1. 1. Rinse eggplant and cut crosswise into 1-inch thick rounds. Cut rounds into 1-inch-wide strips.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.
  5. 5. Gently stir in tofu, eggplant, and green onions until heated through.
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