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Spicy Roasted Eggplant with Tofu Recipe

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This recipe for Spicy Roasted Eggplant with Tofu is from Stony Plain Veterinary Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Japanese eggplant, cut into thumb sized pieces
4 tbsp vegetable oil
1/2 pine nuts
8 oz regular-firm tofu, drained
1/4 cup sliced onion
4 cloves garlic, chopped
1/4 cup water
6 tbsp oyster sauce
2 tbsp Thai chili paste or any spicy chili sauce or paste
1 cup fresh mint leaves, roughly torn into large pieces
Directions:
Directions:
Preheat oven to 400ºF. Combine eggplants and 2 tbsp of the oil in a shallow baking pan. Toss to coat. Bake until eggplants are tender, about 20-25 minutes.
Spread pine nuts in a small pan. PLace over medium heat, shaking pan frequently until nuts are golden brown, about 4 minutes.
Cut tofu into 1 1/2 inch squares.
Place a wok over high heat until hot. Add the remaining 2 tbsp oil, swirling to coat sides. Add onion and garlic; stir-fry for 1 minute. Add water, oyster sauce, chili sauce and eggplant; cook for 1 minute.
Stir in tofu and mint leaves; toss in for 30 seconds. Garnish with pine nuts and serve.

 

 

 

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