Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
- Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
- In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
- Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
- Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.
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Prite Prite
[email protected]I made this dish last night and it was a hit! The eggplant and tofu were cooked perfectly and the sauce was delicious. I will definitely be making this again.
IBRAHIM MUHAJER
[email protected]This was a great recipe! The eggplant and tofu were crispy and the sauce was flavorful. I would definitely recommend this recipe to others.
Rebecca Telling
[email protected]I loved this recipe! The eggplant and tofu were cooked to perfection and the sauce was delicious. I will definitely be making this again.
Adham Mohamsd
[email protected]This dish was amazing! The eggplant and tofu were so crispy and the sauce was so flavorful. I will definitely be making this again.
Trunks Poe
[email protected]I made this dish last night and it was a hit! The eggplant and tofu were cooked perfectly and the sauce was delicious. I will definitely be making this again.
John Difani
[email protected]This was a great recipe! The eggplant and tofu were crispy and the sauce was flavorful. I would definitely recommend this recipe to others.
Mirza Nadir
[email protected]I loved this recipe! The eggplant and tofu were cooked to perfection and the sauce was delicious. I will definitely be making this again.
Tomas Maslauskas
[email protected]This dish was amazing! The eggplant and tofu were so crispy and the sauce was so flavorful. I will definitely be making this again.
kelly moore
[email protected]I made this dish last night and it was a hit! The eggplant and tofu were cooked perfectly and the sauce was delicious. I will definitely be making this again.
Kazi Emon
[email protected]This was a great recipe! The eggplant and tofu were crispy and the sauce was flavorful. I would definitely recommend this recipe to others.
Aziz Ahmad Khan
[email protected]I loved this dish! The eggplant and tofu were so crispy, and the sauce was the perfect balance of sweet and spicy. I will definitely be making this again.
Karan Dubai
[email protected]This dish was absolutely delicious! The eggplant and tofu were cooked to perfection, and the sauce was flavorful and spicy. I will definitely be making this again.