Tofu And Eggplant In Black Bean Garlic Sauce Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together soy sauce, sesame oil, cornstarch, and water to make the marinade.
• STEP 2.Cut tofu and eggplant into bite-sized pieces and marinate the tofu in the marinade for 15 minutes.
• STEP 3.Heat oil in a wok or large skillet over medium-high heat.
• STEP 4.Add the marinated tofu to the hot oil and cook until golden brown on all sides.
• STEP 5.Remove the tofu from the wok and set aside.
• STEP 6.In the same wok, add more oil if needed and stir-fry the eggplant until tender.
• STEP 7.Return the tofu to the wok and add black bean garlic sauce.
• STEP 8.Stir-fry everything together until well-coated and heated through.
• STEP 9.Serve the tofu and eggplant in black bean garlic sauce over steamed rice.

Cooking Tips

• Press the tofu to remove excess moisture before marinating to improve its texture.
• For a spicier kick, add some chili flakes or sliced chili peppers to the stir-fry.
• Garnish the dish with chopped green onions or cilantro for added freshness.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a wok or skillet over medium heat until heated through.
• Serve the tofu and eggplant stir-fry hot over steamed rice.