Best 4 Spicy Asian Eggplant With Tofu And Red Pepper Recipes

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Embark on a culinary journey to the heart of Asian flavors with our tantalizing recipe for Spicy Asian Eggplant with Tofu and Red Pepper. This delectable dish is a harmonious blend of spicy, savory, and aromatic flavors that will leave your taste buds dancing. The succulent eggplant, tender tofu, and vibrant red pepper come together in a symphony of textures and colors. Infused with the heat of chili peppers, the rich and flavorful sauce envelops each ingredient, creating a mouthwatering experience. Whether you're a seasoned cook or just starting your culinary adventures, this recipe will guide you through every step of the process, ensuring a delicious and satisfying meal.

In addition to the main recipe, this article offers a delightful collection of complementary recipes that will further elevate your Asian culinary experience. Discover the secrets of preparing a flavorful Asian Cucumber Salad, perfect for adding a refreshing and crunchy touch to your meal. Learn the art of crafting a savory and umami-rich Mushroom and Snow Pea Stir-Fry, a delightful side dish that bursts with flavor. And for those who enjoy the warmth and comfort of a comforting soup, the recipe for Wonton Soup with Vegetables and Ginger will provide a satisfying and nourishing option. With its comprehensive guidance and diverse range of recipes, this article is your ultimate resource for creating a delectable Asian feast that will impress your family and friends.

Here are our top 4 tried and tested recipes!

CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU



Crispy Szechuan-Style Eggplant and Tofu image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

2/3 cup plus 2 teaspoons cornstarch
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium eggplant, peeled and cut into 3/4-inch cubes
1 block extra-firm tofu, drained, pressed dry between paper towels and cut into 1-inch cubes
1 tablespoon peanut oil, plus more for frying
1/4 cup chicken stock
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 teaspoon lime juice
1 tablespoon grated peeled fresh ginger
3 Thai bird chiles, minced, or as desired
2 cloves garlic, grated on a rasp
1 tablespoon toasted sesame oil
Cooked white rice, for serving
Chopped fresh cilantro, for garnish

Steps:

  • In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
  • Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
  • In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
  • Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
  • Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.

STIR-FRIED TOFU AND PEPPERS



Stir-Fried Tofu and Peppers image

This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.

Provided by Martha Rose Shulman

Categories     dinner, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1/2 pound firm tofu
2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
2 tablespoons vegetable, peanut or canola oil
2 teaspoons hoisin sauce
1 teaspoon sesame oil
2 red bell peppers, seeded and cut in 1-inch squares
1 green bell pepper, seeded and cut in 1-inch squares
1 tablespoon minced fresh ginger
2 large garlic cloves, green shoots removed, minced
1/4 to 1/2 teaspoon dried red pepper flakes (to taste)
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Cooked rice or noodles for serving

Steps:

  • Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
  • Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
  • In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
  • Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams

STIR-FRIED RAINBOW PEPPERS, EGGPLANT AND TOFU



Stir-Fried Rainbow Peppers, Eggplant and Tofu image

My method of roasting the eggplant before stir-frying is not at all Chinese, but it allows me to pull off a beautiful, succulent stir-fried eggplant that doesn't require at least 1/4 cup of oil. The eggplant is already soft when you add it to the wok. Seek out long, light purple Asian eggplant for this.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 45m

Yield 3 servings

Number Of Ingredients 12

1 pound Asian eggplant
1 tablespoon rice wine or dry sherry
2 tablespoons hoisin sauce
1 teaspoon low-sodium soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
1/2 pound firm tofu, cut in 1/2-inch squares and drained on paper towels
1 tablespoon minced ginger
2 fat garlic cloves, minced
1/2 teaspoon red pepper flakes
3 bell peppers of varying colors
1 Anaheim pepper
Salt to taste

Steps:

  • 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 1/2-inch slices
  • Combine the rice wine or sherry, the hoisin sauce and the soy sauce in a small bowl and set aside
  • 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
  • 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

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 909 milligrams, Sugar 14 grams

SPICY ASIAN EGGPLANT WITH TOFU AND RED PEPPER



Spicy Asian Eggplant with Tofu and Red Pepper image

Provided by Katie Chin

Categories     Wok     Stir-Fry     Quick & Easy     Tofu     Eggplant     Bell Pepper     Hot Pepper     Healthy     Self     Hawaii

Number Of Ingredients 9

1 tbsp oyster sauce
1 tsp sugar
1 tsp toasted sesame oil
1 tbsp olive oil
10 oz tofu, cut into 1-inch cubes
2 tsp minced fresh garlic
3 red chiles, cored, seeded and cut into very thin slices
1 red bell pepper, cored, seeded and cut into 1/2-inch squares
4 Asian eggplants, cut diagonally into 1/2-inch-thick slices

Steps:

  • In a bowl, mix oyster sauce, sugar, and sesame oil; set aside. Heat tbsp olive oil in a large pan or nonstick wok over medium-high heat. Sauté tofu about 5 minutes, browning on all sides. Remove from pan. Reduce heat to low and add remaining tbsp olive oil, garlic, and chiles; sauté until soft, about 4 minutes. Add bell pepper and eggplant. Raise heat to medium. Stir-fry 10 minutes, flipping eggplant after 5 minutes to cook on each side. Add oyster sauce mixture; stir well. Add tofu to pan and mix. Serve immediately.

Tips:

  • For the best flavor, use fresh, ripe eggplant. Look for eggplants that are smooth and heavy for their size, with no blemishes or bruises.
  • If you don't have time to roast the eggplant, you can also grill or pan-fry it. Just be sure to cook it until it is tender and slightly charred.
  • To make the sauce, you can use any type of chili peppers you like. For a milder sauce, use milder peppers, such as poblano or Anaheim peppers. For a spicier sauce, use hotter peppers, such as serrano or habanero peppers.
  • If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar.
  • Serve the spicy Asian eggplant with tofu and red pepper over rice or noodles. You can also add a dollop of yogurt or sour cream for a cooling effect.

Conclusion:

This spicy Asian eggplant with tofu and red pepper is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The eggplant is roasted until tender and slightly charred, and the sauce is flavorful and slightly spicy. The tofu and red pepper add protein and texture to the dish. This dish is sure to become a favorite in your household.

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