Créé avec l’IA
Spicy Eggplant and Tofu Stir-fry
30 min 129 kcal par portion Moyen
Ingrédients
4 Portions
- eggplants2 medium
- firm tofu200 grams
- soy sauce2 tablespoons
- chili paste1 tablespoon
- garlic2 cloves
- sesame oil1 tablespoon
- vegetable oil1 tablespoon
- lemon juice1 tablespoon
- green onions2 pieces
Instructions
- 1
Cut the eggplants into bite-sized pieces and set aside.
- 2
Cut the tofu into cubes and pat dry with a paper towel to remove excess moisture.
- 3
Mince the garlic cloves and slice the green onions.
- 4
Heat the vegetable oil in a large pan or wok over medium-high heat.
- 5
Add the tofu cubes to the pan and fry until golden brown on all sides. Remove and set aside.
- 6
In the same pan, add the sesame oil and minced garlic. Sauté for about 30 seconds until fragrant.
- 7
Add the eggplant pieces to the pan and stir-fry for about 5-7 minutes until they start to soften.
- 8
Add the soy sauce, chili paste, and lemon juice to the pan, stirring to coat the eggplant evenly.
- 9
Return the tofu to the pan and gently mix with the eggplant and sauce.
