Craving a vibrant, flavorful, and surprisingly healthy vegetarian meal? Look no further than this Eggplant Stir-Fry with Crispy Egg Tofu! This Thai-inspired dish combines the smoky char of perfectly pan-fried eggplant with the satisfyingly crispy texture of homemade egg tofu, all tossed in a fragrant and slightly spicy sauce. Forget bland vegetarian fare; this recipe delivers a burst of umami and satisfying depth, making it a perfect weeknight dinner or a show-stopping addition to your next potluck. The combination of textures and flavors is simply irresistible.
Prepare to be amazed by the ease and speed with which you can create this culinary masterpiece. This recipe is surprisingly simple, perfect even for beginner cooks. From prepping the ingredients to plating the final dish, everything is clearly explained in the step-by-step guide that follows, ensuring you achieve restaurant-quality results in your own kitchen. Let's dive into the delicious details!
Tools Needed
- frying pan
- spatula
- strainer
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Tofu and Eggplant
- Cut egg tofu into thick pieces. Heat oil in a pan, add 1 spoonful of flour and stir until dissolved. Add the egg tofu and fry until golden yellow, flipping carefully with a spatula. Set aside.
Step 2. Fry the Eggplant and Tofu
- Cut egg tofu into thick pieces. Heat oil in a pan, add 1 spoonful of flour and stir until dissolved. Add the egg tofu and fry until golden yellow, flipping carefully with a spatula. Set aside.
- Cut eggplant into bite-sized pieces. Fry in hot oil for 1-2 minutes until lightly browned. Remove and drain excess oil.
Step 3. Make the Stir-fry Sauce
- Heat a little vegetable oil in a pan. Add minced garlic and stir-fry until fragrant. Add water, oyster sauce, light soy sauce, fish sauce, curry paste, seasoning, chili paste, and white palm sugar. Stir-fry until well blended.
Step 4. Combine and Serve
- Add the fried eggplant and tofu to the sauce. Stir-fry until heated through. Add sliced chili peppers and basil leaves. Stir well and serve hot.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Adding flour to the oil before frying the egg tofu prevents sticking and splattering, resulting in crispy tofu.
- Frying the eggplant first ensures a vibrant green color and prevents mushiness.
- Adjust the amount of chili paste, white palm sugar, and salt to your preferred level of spiciness and sweetness.
Nutrition
- N/A
FAQs
1. Can I use different types of eggplant?
Yes! While green eggplant is traditional, Japanese or Italian eggplant will also work well. Just adjust cooking time as needed; smaller eggplants will cook faster.
2. What if I don't have all the listed sauces?
Don't worry! You can substitute. For example, soy sauce can replace some of the fish sauce, and a touch of rice vinegar can add acidity. Adjust to your taste.
3. How can I make the egg tofu extra crispy?
Ensure the tofu is pressed well to remove excess water before pan-frying. Use medium-high heat and don't overcrowd the pan. A little extra cornstarch can also help achieve extra crispiness.
This Crispy Egg Tofu & Green Eggplant Stir-Fry is a testament to the vibrant flavors and satisfying textures of Thai cuisine, all achieved with surprisingly simple ingredients and techniques. Enjoy this delicious and healthy vegetarian dish as a satisfying weeknight meal or a memorable addition to your next gathering. We hope you enjoy this Thai delight as much as we do!