Tofu eggplant stir fry is another addition to the eggplant recipes . Its not only tasty but also highly nutritious. Tofu is prepared by pressing the Soy curd just like paneer. It is the best source of protein of vegetable origin. It is also rich in calcium, iron and other micro nutrients. Eggplant is an excellent source of fibre, potassium, manganese, vitamin C, K and B-complex vitamins.
Ingredients:
- Tofu (Extra firm variant), cubed - Around 1 cup
- Eggplant / Brinjal - Around 1 cup, Sliced and placed in water to avoid browning
- Bell pepper / Capsicum - 1 cup, sliced lengthwise
- Onion - 1, sliced lengthwise
- Garlic - 2 cloves, chopped or minced
- Pepper powder - 1 tsp
- Brown sugar / jaggery - 1/2 tsp
- Soy sauce - 2 tsp
- Sesame oil (any other oil) - 3 tbs
- Lemon juice - 1 tsp
- Salt - To taste
- Water - 1/2 cup
Method:
- Dry tofu by gently warping and pressing in a tissue paper and cut into cubes.
- Take 1 tbs oil in a pan, heat and add the cubed tofu and fry until the sides turn brown and take out on to a plate.
- Heat 2 tbs oil in the same pan, add garlic and fry until it turns brown. Add in the onion and fry until it sweats. Now add bell peppers, eggplant and fry for 5 to 6 minutes.
- Add water and cook until it evaporates.
- Add in the fried tofu , soy sauce, salt, pepper powder, brown sugar, lemon juice and stir nicely for few minutes.
- Enjoy with rice or use as a side dish for lunch or dinner.
Note:
- Dry red chillies can be used for hotness instead of pepper powder, where red chillies can be added soon after frying garlic and continuing with the rest of the step as it is.
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Nice
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