Eggplant and Tofu Stir Fry Recipe
Ingredients
- 1 cup long-grain white rice
- ½ cup hoisin sauce
- 3 tablespoons rice vinegar
- 1 teaspoon cornstarch
- 4 tablespoons canola oil
- 1 pound firm tofu—drained, patted dry, and cut into 1-inch cubes
- 1 small eggplant (about 1 3/4 pounds), cut into 1/2-inch pieces
- 4 scallions, sliced, white and green parts separated
- 2 cloves garlic, chopped
- 1 red serrano or jalapeño chili, sliced
- kosher salt
- ¼ cup fresh basil leaves, torn
Organization Tags
Tags easily organize your Recipe Library
Comments