Healthy Eggplant, Broccoli and Tofu Stir-Fry in Garlic Sauce

“This is a stir-fry recipe I devised and now love. Be sure to press tofu to get rid of its water by pressing it, wrapped in paper towels or a clean towel, for 30 minutes to a few hours under heavy cookbooks.”
READY IN:
1hr
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, prepare sauce: combine heated broth and cornstarch, stirring to dissolve. Add vinegar, soy sauce, brown sugar, and red pepper flakes (to taste). Set aside.
  2. In another bowl, toss eggplant in a few shakes of salt. Let eggplant cubes sit in salt for 20-30 minutes, then rinse with water and pat dry. Doing this eliminates the slightly bitter taste eggplant sometimes has. Set prepared eggplant cubes aside.
  3. Heat oil in a large skillet or wok on stovetop.
  4. Add minced garlic and diced onion and fry until onion becomes golden or translucent.
  5. Add broccoli and stir-fry about 2 minutes, adding more oil or broth if veggies begin to stick to pan.
  6. Add cubed tofu and continue to cook 1-2 minutes; then add cubed eggplant and keep cooking 4-5 minutes, stirring to keep from sticking to the pan bottom.
  7. Finally, turn heat down to medium or a simmer. Stir the sauce you've prepared, and then pour it into the pan. Continue to cook until the sauce thickens nicely.
  8. Serve and enjoy!

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