GARLIC EGGPLANT TOFU RECIPES

Steps:

• Drain and cut firm tofu into cubes or triangle. Press tofu pieces between cloth kitchen towel and press out any water. Add tofu to wok or seasoned cast iron skillet and cook over medium-low heat. Press the tofu with a spatula to help remove the water. When the tofu is firm and golden flip over and cook on the other side, pressing the liquid out, until golden.
• In a medium bowl mix together the chili paste, wine, soy sauce, broth, sugar and vinegar.
• Add the dry cooked tofu to the marinade in bowl. Let sit 20-30 minutes.
• Slice eggplant diagonally, keeping at 1-inch thickness. Set aside.
• Heat oil in wok until hot. Add eggplant and deep fry until brown. Add peppers and stir fry until cooked. Add garlic and ginger, saute approximately 1 minute, be careful not o brown the garlic. Remove all vegetables from wok, drain and set aside.
• Drain marinade off tofu into the wok. Bring to a boil. Slowly stir in cornstarch to thicken. Add tofu, eggplant, peppers and green onions. Mix gently to coat with thickened sauce.

Steps:

• Cook the rice according to the package directions. In a small bowl, whisk together the hoisin, vinegar, and cornstarch.
• Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate.
• Add the remaining 3 tablespoons of oil to the skillet. Add the eggplant, scallion whites, garlic, chili, and ¼ teaspoon salt. Cook, tossing frequently, until the eggplant is tender, 8 to 10 minutes. Add the hoisin mixture, tofu, and scallion greens and cook, tossing gently, until the sauce is thickened, 1 to 2 minutes. Serve with the rice and sprinkle with the basil.