Ingredients Jump to Instructions ↓

  1. 1/2 cup peanut oil

  2. 2 pounds Japanese or Italian eggplant, cut into 1/2-inch thick slices

  3. 1/2 pound firm tofu, cut into 1-inch cubes

  4. 1 1/2 teaspoons salt

  5. 4 green onions , bottoms minced and tops sliced, reserved separately

  6. 2 tablespoons minced garlic (about 6 cloves )

  7. 1/2 teaspoon freshly ground black pepper

  8. 1/2 teaspoon crushed red pepper

  9. 1 tablespoon sesame seeds

  10. 1 tablespoon dark Asian sesame oil

Instructions Jump to Ingredients ↑

  1. Heat 1/4 cup of the oil in a large nonstick saute pan. When it is hot, add 1/2 of the eggplant and 3/4 teaspoon of the salt. Cook until the eggplant is nicely browned and softened, stirring as necessary to promote even browning, about 5 minutes. Add half of the green onion bottoms, 1 tablespoon garlic, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper, 1/2 tablespoon sesame seeds, and 1/2 tablespoon of the sesame oil . Toss to combine. Transfer to a plate and set aside.

  2. Repeat with the remaining ingredients plus the tofu .

  3. Combine both batches in the same pan, add the green onion tops, and heat briefly until warmed through, 1 minute. Serve immediately.


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