Vegan Eggplant and Tofu Stir-fry

Recipe Type: Starters

A characteristic deep-purple hue, eggplant is one of the most versatile vegetables to cook with, if done right! The flavours and textures almost burst into a dance on your palate! Savour it for its smokiness from the grill or rich, silkiness from baking, or both crispy flaky on the outside and tender on the inside after pan searing it, eggplant is a delightful vegetable option especially for vegans! Here’s a delectable stir-fry for an exciting dinner or hearty brunch…    

Ingredients

• Purple long eggplants: 3, diced
• Babycorn: 150gm
• Tofu: 2 blocks, extra firm, drained and then cubed into 1”
• Young Ginger: 2 tablespoons, minced
• Chinese Chives: 4 tablespoons (divide in 2 equal portions and keep aside)
• Red long chillies: 3, diced
• Hoisin Sauce: 2 tablespoons
• Soy Sauce: ¼ cup
• Red Pepper Flakes: 2 teaspoons
• Sesame Seeds: 2 tablespoons
• Extra Virgin Cold Pressed Olive Oil: 2 tablespoons

Process:

• Press the tofu blocks for at least 30 minutes to allow the water to drain out
• Dice Eggplant and Baby Corn and set aside
• Add olive oil to a wok and heat on medium/high. To this, add 2 tablespoons Chinese Chives and sauté for a few seconds.
• Add purple long eggplant and cook till ^3/4 done (about 10 minutes) and remove fro the wok
• Add another tablespoon of olive oil and throw in the remaining Chinese Chives, red long chilli and sauté for a couple of minutes. Add tofu cubes (1inch cubes) and cook until they are brown and tender.
• Add the eggplant, baby corn, Hoisin and soy sauce, red pepper flakes, half of the sesame seeds.
• Cook for a few minutes and empty it in a serving dish garnished with sesame seeds
• Serve hot!