Stir-Fried Rainbow Peppers, Eggplant and Tofu
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 servings
- 1pound Asian eggplant
- 1tablespoon rice wine or dry sherry
- 2tablespoons hoisin sauce
- 1teaspoon low-sodium soy sauce
- 2tablespoons peanut oil, rice bran oil or canola oil
- ½pound firm tofu, cut in ½-inch squares and drained on paper towels
- 1tablespoon minced ginger
- 2fat garlic cloves, minced
- ½teaspoon red pepper flakes
- 3bell peppers of varying colors
- 1Anaheim pepper
- Salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
299 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 26 grams carbohydrates; 9 grams dietary fiber; 14 grams sugars; 17 grams protein; 909 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees. Cut the eggplant in half lengthwise and score down to but not through the skin. Line a baking sheet with parchment or foil, lightly oil the foil and place the eggplant on it, cut side down. Roast for 15 to 20 minutes, until the skin begins to shrivel. Remove from the oven, allow to cool until you can handle it, and cut in half along the score down the middle of each half, then into ½-inch slices
- Step 2
Combine the rice wine or sherry, the hoisin sauce and the soy sauce in a small bowl and set aside
- Step 3
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the tofu. Let it sit in the pan for about 30 seconds, until it begins to sear, then stir-fry for about 2 minutes, until lightly colored. Transfer to a plate
- Step 4
Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the peppers and eggplant, sprinkle with salt to taste and stir-fry for 2 minutes. Return the tofu to the wok, add the hoisin sauce mixture and stir-fry for another 1 to 2 minutes, until the eggplant is tender and infused with the sauce and the peppers are crisp-tender. Remove from the heat and serve with rice, grains or noodles
Tip
- Advance preparation: You can roast the eggplant up to a day ahead
Private Notes
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Cooking Notes
Katileigh
I doubled the sauce quantity and added 2 tbs sesame oil, 1tsp hot chili oil, and a bit of black bean with garlic sauce. I also sautéed some onions (both sweet and green) before adding the garlic, peppers and ginger. Loved the base recipe, but wanted more sauce.
Martha Rose Shulman
Score it lengthwise down the middle of the cut sides.
Charlene Davis
Needed to increase the sauce by almost 3x and used 1# of high protein tofu. Added green onions, sesame oil and hot chili oil and served with quinoa. Great!
Tess
This was my first attempt at making a dish with tofu. Very delicious! I might reduce the red pepper chili flakes as it was a bit too hot. Otherwise very good. I used frozen peppers and it works just fine!
zeichgeist
Nice dish, but recipe is underwritten. I. no comments on how to cut peppers, needed to look at pic. my tofu took over 6 minutes to cook - the draining needs to be quite thorough or the cooking time is longer because the residual water in the tofu needs to evaporate before the tofu can get "lightly colored." The eggplant also took longer - about 25-30 minutes before the skin shriveled.
Jean
In addition to increasing the sauce, I find it improves this recipe if you roast the peppers as well as the eggplant.
nancy van house
Unclear how the eggplant is to be scored -- vertically, horizontally?
Meta
Substituted 1 unseeded finely chopped jalapeno pepper, which I had on hand, for the Anaheim pepper and pepper flakes - worked fine. Agree that the sauce needs to be doubled.
Ed Hawco
Tip: instead of roasting the eggplant, try grilling it! (Applies to any recipe that calls for roasted eggplant.)
I've been doing this with caponata, eggplant parm, and other recipes for a while now, and I highly recommend it!
Sara Orem
I used jumbo shrimp instead of tofu. I didn't add the anaheim pepper or the dried red pepper as my husband is very sensitive to spice. It was very flavorful and I'd make it again.
Ron
I tried this a second time using deep fried bean curd which I bought at an Asian market and froze for future use, hoping to avoid the first few steps which required browning the tofu. Learn from my mistake. The fried tofu had the consistency of moccasins.
jo t
any thoughts on how to cut the anaheim pepper? Is it minced, left whole (for flavor).........
Nathan Brasfield
I agree with the advice to increase the sauce by at least 2x and probably 3x. Following the recipe has it turn out bland, but it is delicious when you add more of the sauces.
Marlene
This is not gluten free. Hoisin sauce has wheat and most brands of soy sauce also have wheat and are not gluten free. There are gluten-free soy sauces out there, but they have to be specifically labelled as such
Lynn
Will make do with what I have - no hoisin sauce, jalapeno or rice wine although I have rice vinegar. As to the soy & hoisin sauce not being gluten free, Trader Joe's has a gluten free coconut aminos sauce that does very well as a substitute & adds a touch of sweetness.
Sue H
Incredibly good. I used a “cheat” for the tofu, heating the pan as explained but slicing the tofu into rectangular slabs 1/2” thick and cooking each side, then finish slicing into cubes after it cools on a paper towel. Cooking and flipping a slab in a skillet is a lot simpler than trying to turn all of the cubes.
tudor city gal
These are not very good instructions. I think it can be much improved. There was no mention about how to prepare the peppers (both kinds)
David
I also doubled the sauce recipe. This was tasty, but I used a different recipe to cook the tofu, baked in the oven to get a crispiness.
Steve T
Be careful to not overcook the veggies.
Denise
Delicious. Use good quality, fresh sauces.
steve
Could not remove skin from eggplant terrible waste bad recipe
mimi
The recipe doesn't say to remove the skin of the eggplant; I think leaving it on allows the eggplant to retain some shape after roasting.
Kathryn
I have made this twice now, once without eggplant, and once with. On balance, I prefer no eggplant, but add a generous amount of green onions. Triple (quadruple?) the sauce.
Haley
Made own hoisin sauce with plum jam. It was pretty good!
Rosa
Whole family loved it including the kids! We tripled the sauce as advised and doubled the garlic plus a few dashes of sesame oil. We topped it with fresh green onion and cilantro plus a touch of chili crisp. We served over udon noodles. We followed the instructions for the eggplant to the tee and it was perfect.
Sauce
Not wild about hoisin sauce. Make different sauce. Also triple it.
Pam from NJ
Loved this recipe! So good. Loved the roasted eggplant! As others say I increased the sauce. Otherwise I followed as written, added siracha as didn’t have the chili they mention. Will def make again.
Meredith
Very bland as is, need to at least double sauce
Helen f
There is insufficient liquid so I tripled the amount of sherry, hoisin sauce, soy sauce and judiciously increased the amount of spices. Also, black bean sauce does well with this recipe in place of hoisin sauce.
miriam
Add Shiitake mushrooms.
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