Honey Garlic Eggplant and Tofu

Eggplant and I have a very complicated, long, love-hate relationship. As a kid, I grew up hating eggplant. The gray color. The slimy texture. The bitter-bland taste. The weird smell.It was my Asian kid’s spinach nightmare. As an adult today, I admit I still sometimes struggle with eggplant, but it has definitely grown on me.

They are always in abundance at farmer’s markets with their shiny, purple skins sitting pretty and plump….especially at a good deal, they’re hard to resist. Fortunately twenty years later, I’ve found my secret recipe for loving eggplant again. Fry it and smother it in delicious sauce.  A secret to making anything taste good, really. The other real trick to eggplant is to fry it on high heat so it doesn’t absorb too much oil and become mushy. Instead, you get a crispy outside, and a creamy inside. Hopefully this easy, one pan recipe will help you also to reach your eggplant epiphany as I have. Also obligatory eggplant emoji: 🍆 .

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Honey Garlic Eggplant and Tofu

Servings: 4

Prep Time: 30 min/Total Time: 45 min

Ingredients

  • Eggplant: 2-3 Japanese, or 4-5 Indian – cubed
  • ~1/2 cup olive oil
  • 1 block of medium tofu – cut into bite-sized squares
  • 1/2 cup Flour
  • 1/4 cup + 1 tsp Corn starch
  • 3 tsp Soy Sauce
  • 2 tsp Honey
  • 1 head of bok choy
  • 3 large cloves garlic, minced
  • 1″ knob ginger, minced
  • 1 Scallion, sliced

Directions

1. Place your eggplant in a large bowl. Cover with water and generously salt. Let sit for 15 minutes, then drain and set aside.

2. Add a very generous amount of olive to the bottom of a large frying pan or wok, so that it coats the bottom to about 1/4″.  Heat on med-high.

3. Toss tofu pieces in flour individual and fry in pan. Fry each side for about 3-5 minutes, or until golden brown. Set aside on a paper towel and plate.

4. To make the sauce: in a small bowl, stir together 3 tsp soy sauce, 2 tsp honey and 1 tsp corn starch. Set aside.

5. Add a generous amount of olive oil to the pan, and heat to high.

6. Toss eggplant in about 1/4 cup of corn starch.

7. Add eggplant and bok choy to the pan and cook for about 5 min, stirring very frequently.

8. Stir in the garlic and ginger. Cook for another 4-5 min or until fragrant.

9. Stir in sauce and add tofu. Cook for another 2-3 min, then turn off heat.

10. Garnish with scallions and serve with rice.

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