Crispy Tofu, Aubergine Stir-Fry
A flavorful and crispy stir-fry combining tender tofu and aubergine in a spicy, savory sauce. Perfect for a quick, satisfying meal.
Ingredients
Protein
- 227 grams firm tofu (cubed)
- 1 large aubergine (cut into thick strips)
- 5 tbsp butter (or swap with olive oil, coconut oil, or vegetable oil)
- 5 tbsp olive oil
- 2 tbsp cornstarch (for marinating aubergine)
- Salt & black pepper to taste Salt & black pepper
- 5 cloves garlic (minced)
- 1 medium red onion (chopped)
- 3 tbsp coconut aminos (or soy sauce)
- ½ cup vegetable stock (mushroom or chicken stock also works well)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch (for thickening)
- 1/3 tsp salt
- 1/3 tsp black pepper
- 1 tbsp brown sugar (or white sugar)
- 3 tbsp sriracha (adjust to your spice preference)
- 2 tbsp lime juice
Chopped spring onions
Sesame seeds
Instructions
- Wash and cut aubergine into thick strips, marinate with cornstarch and salt for 15 minutes.
- Cube tofu into small cubes. Fry in butter until golden, then set aside.
- Fry aubergine in olive oil until golden, then transfer to a plate.
- Sauté onions, garlic, spring onions, black pepper, and salt for 5 minutes.
- Pour in sauce, add tofu and aubergine, stir-fry for 3-4 minutes until coated.
- Garnish with sesame seeds and spring onions. Serve with rice if desired.
Notes
Ensure aubergine is well coated for maximum crispiness.