Kale, Eggplant and Crispy Tofu Stir-Fry with Black Bean Sauce
- ACTIVE: 20 MIN
- TOTAL TIME: 45 MIN
- SERVINGS: 2
Wilted kale carries the richly flavored black bean sauce. The crispy tofu makes a satisfying meat-free alternative in this stir-fry.
- 14 ounces medium tofu
- 2 tablespoons vegetable oil, divided
- 1/4 cup water
- 2 tablespoons black bean sauce
- 1 teaspoon chili-garlic sauce
- 1 teaspoon honey
- 1 teaspoon corn starch
- 1/4 teaspoon white vinegar
- 1 clove of garlic, finely minced
- 2 eggplants, cut in half lengthwise then cut into 1-inch slices
- 6 kale leaves, ribs removed and torn into bite-sized pieces
- Rice or noodles, for serving
- Place the tofu on a large plate with a small lip to catch water. Put a small plate on top of the tofu and something heavy (like a can of beans) on top of the plate. After 15 minutes discard the water that has drained from the tofu and cut it into 2-inch cubes.
- Heat 1 tablespoon of the oil in a well-seasoned cast iron pan or non-stick pan over medium high heat. Add the tofu and give the pan a shake so it doesn’t stick. Cook for 5-7 minutes, or until the tofu is crispy and brown. Turn each piece over and continue cooking until lightly browned, about 5 more minutes. Add more oil if sticking.
- In a small bowl whisk together the water, black bean sauce, chili-garlic sauce, honey, white vinegar and garlic. Set aside.
- Add the remaining tablespoon of oil to a large frying pan or wok over medium high heat. Add the eggplant and cook, stirring frequently, until it is soft, about 8-10 minutes. Add the kale and cook until it just starts to wilt, about 1 minute. Add the crispy tofu and the sauce and cook until the sauce is thick and coats the vegetables, about 30 seconds.
- Remove from the heat and serve with rice or noodles.
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Congratulations to Mei Lin, winner of Top Chef Season 12.