Fried up the tofu with oil spray before adding to dish. Very flavorful and quick. The eggplant was tender and worked well with the Yves Ground meat (soy meat). Used Sriracha hot sauce (2 dashes) for a spicy flavor.
Spicy Eggplant, Pork, and Tofu Stir-fry
Ruralcook Posted: 12/14/08
coloradojenn Posted: 09/12/10
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!!
ksamsed Posted: 11/17/09
very, very, good! I used beef rather than pork and thought this was an awesome dish ( served over rice and mung bean threads-both good)
dmloss Posted: 08/11/10
I think this recipe is excellent! I have made it twice; once with ground pork and once with ground turkey. Both are great...it is really the sauce that makes the dish. Beside using turkey, the only other modification I made was ground ginger instead of fresh. I think the first time I made it I doubled the sauce, which I think I will do next time. Also, I think I might use Japanese eggplant next time.
Aryeeka Posted: 11/13/09
This is great! I've made it several times for guests and I have always received *genuine* compliments :) I substitute the pork with ground turkey and actually saute the tofu first before anything else -- I like the tofu to be a bit firmer and not turn to mush.
justbeachy Posted: 03/10/10
Great! Only a few changes as follows: I browned the tofu. I like it that way. Cooked the pork prior to adding the fresh ginger and garlic and used extra garlic and ginger. It is so much better then anything you would find at most restaurants!
Onecentinvegas Posted: 09/16/10
LOVED this!! I left out the tofu and added two teaspoons of brown bean sauce to add depth to the sauce. Otherwise, followed the recipe--KILLER dish!
girol24 Posted: 08/29/10
One of my favorite recipes! I like to add a little extra chili sauce for a kick. It's delicious!
FineWhineB Posted: 06/07/11
Really good combination of flavors and great use of eggplant. I used beef since I didn"t have ground pork and it really adds a super texture. Even my teenagers liked it. Problem was they wanted more!
strawbaryz Posted: 08/12/11
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
buenacena Posted: 09/11/12
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!
seyrah Posted: 04/29/13
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.
mmoodywell Posted: 09/17/13
Was easy to make and delicious!