Spicy Eggplant, Pork, and Tofu Stir-fry

Spicy Eggplant, Pork, and Tofu Stir-fry
Photo by James Carrier


  • 1 tablespoon vegetable oil
  • ¼ cup soy sauce
  • 8 ounces extra-firm tofu, drained and cut into 1-inch cubes
  • ¼ cup thinly sliced green onions
  • 1 tablespoon Asian sesame oil
  • 2 teaspoons cornstarch
  • 1 pound eggplant
  • + 6 more ingredients
    • 1 tablespoon sugar
    • 1 tablespoon minced garlic
    • 1 tablespoon rice or white wine vinegar
    • 8 ounces ground pork
    • 1 tablespoon minced ginger
    • 1 ½ teaspoons Asian red chili paste

1. Rinse eggplant and cut crosswise into 1-inch thick rounds. Cut rounds into 1-inch-wide strips. 2. Pour vegetable and sesame oils into a 12-inch nonstick frying pan or a 14-inch wok over medium-high heat. When hot, add eggplant and stir frequently until soft when pierced and lightly browned, ab...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network