1 pound firm tofu drained patted dry and cut into 1 inch cubes. Add tofu eggplant brocoli spice enough peanut sauce to coat this should all simmer for about five minutes. Using a hot pan and 1 tbsp of avocado oil per batch lay the eggplant flat in a pan. Add bok choy to the wok with the eggplant and stir fry together for 1 minute. 3 tablespoons rice vinegar.
1 tablespoons canola oil. 1 small eggplant about 1 3 4 pounds cut into 1 2 inch pieces. Brown the eggplant and tofu. Gently stir in tofu eggplant and green onions until heated through. Slice tofu into bite sized pieces cut eggplant into bite sized pieces dice onion mince garlic.
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Fry the eggplant for a quick minute then remove and drain on a paper towel to absorb excess oil. Szechuan eggplant with tofu this melt in your mouth szechuan eggplant is pan fried coated in a garlicky sweet spicy sauce and served with crispy tofu over a bed of rice. Allow it to sizzle and brown for 2 3 minutes and then flip. 4 scallions sliced. While eggplant is cooking mix garlic soy sauce water oyster sauce sriracha red pepper flakes sugar and sesame oil in a bowl.
Pour sauce mixture into wok and stir to combine. Add the chili ginger garlic and continue to cook until aromatic. Pour sauce mixture into wok and stir to combine. Fry the eggplant for a quick minute then remove and drain on a paper towel to absorb excess oil. 1 2 cup hoisin sauce.
Add the chili ginger garlic and continue to cook until aromatic. 1 tablespoons canola oil. In a large skillet add evoo garlic and onions. 1 pound firm tofu drained patted dry and cut into 1 inch cubes.
