Recipe ingredients and directions:
4 Chinese eggplants, cut crosswise, at a diagonal, into 1 1/2 inch pieces
1 small onion
1 clove garlic
1 pack firm tofu
1-2 T hoisin sauce
1-2 T black bean paste
6-7 small dried red chilies
Cut tofu in 1 inch cubes. In a nonstick skillet, panfry on all
sides until golden, adding soy sauce and a pinch of sugar for added
color. Tofu should be crisp on the outside. If you prefer, you
may deep fry the tofu pieces (faster and easier). Set aside. Stir
fry or deep fry eggplant until tender. Set aside. Heat about 1
tablespoon oil in skillet and add chilies. Stir the chilies around
in the oil until the skin becomes black. Add minced garlic and
chopped onion, along with the hoisin sauce and black bean paste,
sauteing until onion becomes tender. Add the eggplant and the
tofu. Adjust seasonings.
Category: Asian Recipes