Tofu With Eggplant (Aubergine) and Peppers

May 23, 2023May 23, 20230 0
Spicy and Flavorful Tofu With Eggplant (Aubergine) and Peppers Recipe
in Main

Prep

30 min

Cook

30 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 tablespoons peanut oil
1 1/2 lbs extra firm tofu , drained and cut into 1-inch cubes
1 onion , chopped
3 tablespoons soy sauce
3 large tomatoes , peeled and cut into eighths
3 large red peppers , chopped
1 small jalapenos or 1 small other hot pepper , seeded and minced
1 large eggplant , cut into 1-inch cubes
1 1/2 lbs mushrooms
2 summer squash , cut into 1-inch cubes
1 bunch scallion , coarsely chopped ( white and green parts )
1 1/2 tablespoons tomato paste
6 sprigs fresh cilantro , for garnish

Nutrision Information

Servings Per Recipe
6
Calories
280
Sugar
7g
Fat
18g
Looking for a spicy and flavorful dish that's packed with vegetables and protein? Look no further than this amazing Tofu With Eggplant (Aubergine) and Peppers recipe. This dish is perfect for a weeknight dinner or for a weekend get-together with friends and family. The combination of tofu, eggplant, mushrooms, and summer squash makes this dish a filling and healthy option for any occasion. The spicy kick from the jalapenos adds a little bit of excitement to the dish and makes it stand out from other stir-fries. Serve it over rice for a complete meal that is sure to satisfy.

Instructions

1.Heat a wok or large frying pan over high heat until hot.
2.Add 2 tablespoons of the peanut oil and swirl to coat.
3.Add the tofu and stir-fry until golden brown, about 5 minutes.
4.Remove the tofu from the wok and set aside.
5.Add the remaining tablespoon of peanut oil to the wok and swirl to coat.
6.Add the onion and stir-fry until tender, about 5 minutes.
7.Stir in the soy sauce and heat for 30 seconds.
8.Add the tomatoes, red peppers, jalapenos, and eggplant, and stir-fry until tender, about 10 minutes.
9.Add the mushrooms and summer squash, and stir-fry for another 5 minutes.
10.Stir in the tomato paste and cook until heated through, about 1 minute.
11.Return the tofu to the wok and stir-fry until hot, about 2 minutes.
12.Garnish with cilantro and serve over rice.

PROS

This dish is packed with vegetables and tofu, making it a great source of protein and vitamins.

The spicy kick from the jalapenos adds a flavorful and exciting twist to the dish.

CONS

This recipe can be time-consuming as it requires a lot of chopping and stir-frying.

If you are not a fan of spicy food, you may want to omit the jalapenos or use a milder pepper.

HEALTH & BENEFITS

Tofu is a great source of plant-based protein and is also low in calories and fat.
Eggplant is high in fiber and antioxidants, while red peppers are high in vitamin C.
The combination of these vegetables makes this dish both healthy and delicious.

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