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Chinese Eggplant Tofu Stir-fry: A Delightful Vegan Dish

Chinese cuisine is renowned for its diverse flavours, vibrant colours, and delightful textures, and one of the standout dishes that exemplifies these qualities is the Chinese Eggplant Tofu Stir-fry. This meal is not only a feast for the eyes but also a nourishing option for those seeking a plant-based culinary experience. Whether you’re a seasoned vegan or just looking to add more vegetables to your diet, this dish is sure to please.

Ingredients

To create a sumptuous Chinese Eggplant Tofu Stir-fry, gather the following ingredients:

• For the stir-fry:

  • 2 medium Chinese eggplants (or one large), cut into bite-sized pieces
  • 300g firm tofu, cubed
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 3 spring onions, chopped
  • 3 cloves garlic, minced
  • A thumb-sized piece of ginger, finely chopped
  • 2 tablespoons vegetable oil
• For the sauce:
  • 3 tablespoons soy sauce (or tamari for a gluten-free option)
  • 1 tablespoon oyster sauce (or a vegan alternative)
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • Optional: a splash of chilli sauce for heat

Preparing the Ingredients

Start by prepping the eggplants. To reduce the bitterness often associated with eggplants, you can soak them in salted water for about 30 minutes before rinsing and patting them dry. This step also helps to achieve a tender texture.

Next, drain the tofu and press it to remove excess moisture. You can wrap it in a clean kitchen towel and place something heavy on top for 15-20 minutes. Once it’s adequately drained, cut it into cubes.

Cooking the Stir-fry

1. Fry the Tofu: In a large wok or frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the cubed tofu and fry until golden brown on all sides, about 5-7 minutes. Once done, remove the tofu from the pan and set aside.

2. Sauté Aromatics: In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and ginger and sauté until fragrant, about 1 minute.

3. Add Vegetables: Next, add the eggplant pieces and stir-fry for around 5 minutes, allowing them to soften. Then, add the sliced bell peppers and chopped spring onions. Stir-fry for an additional 3-4 minutes until all the vegetables are tender yet crisp.

4. Combine and Sauce: Return the tofu to the pan and pour in the prepared sauce. Stir gently to ensure all ingredients are coated evenly. Cook for another 2-3 minutes until everything is heated through.

5. Serve: Your Chinese Eggplant Tofu Stir-fry is now ready to serve. Plate it up alongside steamed rice or noodles for a complete meal. Garnish with additional spring onions or a sprinkle of sesame seeds if you like.

Nutritional Benefits

This dish is not only delicious but also packed with nutrients. Chinese eggplants are rich in antioxidants and vitamins, while tofu provides a great source of plant-based protein. The variety of vegetables ensures you are getting a mix of essential nutrients, making this stir-fry a wholesome option for any meal.

Conclusion

Chinese Eggplant Tofu Stir-fry is a versatile dish that can easily be adapted to suit your preferences. Feel free to add in other vegetables such as broccoli or mushrooms, or even switch out the tofu for another protein. This dish embodies the essence of Chinese cooking, showcasing vibrant vegetables and harmonious flavours. Enjoy making and sharing this delightful meal with family and friends—it’s sure to become a favourite!

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