Spicy Eggplant, Pork, and Tofu Stir-fry

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


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

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


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