Eggplant Tofu Stir Fry Recipe
An easy and delicious weeknight staple. Feel free to serve over rice if you don't have quinoa.
Keywords
- quinoa
- eggplant
- green onion
- garlic
- mini sweet mix peppers
- shishito peppers
- jalapeno hot pepper
- basil
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Cooking tools:
- Wok
- Nonstick skillet
- Chef's knife
- Cutting board
- Pot
- Mixing bowl
- Whisk
- Spatula
- Measuring spoon
- Plate
- Serving bowl
- Stove
Ingredients
- 1 cup quinoa
- 1 ¼ cup water
- ½ cup hoisin sauce
- 3 tablespoons rice vinegar
- 1 teaspoon cornstarch
- 3 tablespoons olive oil, divided
- 1 pound firm tofu—drained, patted dry, and cut into 1-inch cubes
- 1 eggplant, cut into 1-inch cubes
- 4-6 mini sweet mix peppers, julienned
- 6 shishito peppers, sliced
- 4 green onions, sliced, white and green parts separated
- 2 garlic cloves, chopped
- 1 red serrano or jalapeno pepper, thinly sliced
- 2 teaspoons soy sauce
- ¼ cup basil leaves, torn
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