Sweet and Spicy Eggplant and Tofu Stir-Fry
Ingredients
- 400 gfirm tofu (2cm cubes)
- 2 pcEggplant (aubergine) (in pieces)
- 30 gCorn starch (for coating)
- 1 pcGarlic (minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 3 tbspsoy sauce
- 2 tbspmirin
- 2 tbspSake or rice alcohol
- 1 tspWhite sugar
- 2 tbspSesame oil
- 1 tspGinger ground
- 1 pcFresh ginger (grated)
Method
Golden tofu cubes and melt-in-your-mouth eggplant pieces, coated in a dark, glossy glaze. The scent of toasted sesame oil and soy sauce umami hits you immediately.
- 1
Cut the firm tofu into 2 cm cubes. Cut the eggplants into similar-sized pieces. Mince the spring onion and chop the garlic. The tofu must be well blotted so that the cornstarch adheres properly.
- 2
Coat the tofu cubes in cornstarch. In a hot pan with sesame oil, sear them on all sides until a thin, crispy crust forms. Set aside on absorbent paper.
- 3
In the same pan, add the eggplants. They should absorb the oil and become tender, almost translucent. When the skin begins to wrinkle and the flesh crushes under a fork, add the minced garlic and grated fresh ginger. Sauté for a few moments until the aromas are released.
- 4
Return the tofu to the pan. Pour in the mixture of soy sauce, mirin, sake, and sugar. Bring to a vigorous boil. The sauce should reduce until it coats the spoon and each piece is enveloped in a glossy film.
Frequently asked questions
How do you get this dish right?
- Press the tofu under a weight for 15 minutes before starting to extract water.
- Eggplant soaks up oil: don't add too much, it will release it back at the end of cooking.
- Serve with steaming hot Thai or Japanese rice.
How long does this dish keep?
Keeps for 2 days in the fridge. The tofu will lose its crunch but will still be excellent once reheated in a pan.
