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Chinese · Main
Tofu and Eggplant Stir-Fry with Sun-Dried Tomatoes
Cubes of firm tofu seared with garlic-scented oil, slender eggplant cooked soft, mushrooms, sun-dried tomatoes and jalapeno, glazed with a soy, sake and vinegar sauce and finished with crisp zucchini and sugar snaps.
- YieldServes 4 as part of a multicourse meal
- Hands-on30 min
- Total41 min
- Difficulty
Ingredients
- 200 gfirm tofu, 2 squares, rinsed
- 4dry sun-dried tomato halves, not oil-packed
- 60 mlwarm water, for soaking the tomatoes
Sauce
- 2 tbspsoy sauce
- 1 tbspsake or vodka
- 1 tspChinkiang or balsamic vinegar
- 1 tspsugar
- 3 tbspolive oil or corn oil
- 3 clovesgarlic, medium, thinly sliced
- 2small jalapeno peppers, thinly sliced
- 1small Chinese eggplant, halved lengthwise, cut into 6 mm slices
- ½ cupsmall button mushrooms, halved
- ¼ cupred bell pepper, cut into julienne
- 1small zucchini, halved lengthwise, cut into 6 mm slices
- ½ cupsugar snap peas, strings removed, halved on the diagonal
- to tastepurple basil and baby basil sprigs, for garnishoptional
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