Sweet and Sour Eggplant and Tofu

Eggplant and tofu are the two main ingredients for this dish. The sweetness of tomatoes and the accompanying ingredients will create a wonderful dish. This is a frugal dish for fasting days. Eggplant has many essential nutrients for vegetarians without the need for meat protein. So when combining eggplant and tofu, this dish will be a dish full of nutrients. It is a delicious way to enjoy eggplant and tofu with a tangy sauce. Eggplant and tofu are rich in protein and other nutrients, making them ideal for vegetarian meals. You can make this dish easily with some common ingredients and spices.

Ingredients:

16 oz. firm tofu

2 eggplants

2 tomatoes

1/2 white onion

2 green onions and cilantro

2 cloves of garlic

Cooking oil to fry tofu.

Sauce ingredients:

2 tablespoons soy sauce

1 tablespoon vegan oyster sauce

1 tablespoon sugar

1 tablespoon rice vinegar

1 tablespoon mushroom seasoning powder

1 tablespoon ketchup

1/2 cup water

Directions:

Cut the tofu into bite-sized pieces and pat dry with paper towels. Heat some oil in a large skillet over medium-high heat and fry the tofu until golden and crisp on both sides. Transfer to a plate and drain the excess oil.

Cut the eggplant into 1-inch-thick slices and soak them in salted water for about 20 minutes to prevent browning. Drain well and pat dry with paper towels. In the same skillet, add more oil if needed and fry the eggplant until soft and browned on both sides. Transfer to another plate and drain the excess oil.

In a small bowl, whisk together the sauce ingredients and set aside.

Chop the tomatoes into small chunks and set aside.

Finely chop the onion and garlic.

Slice the green onions and cilantro for garnishing.

In a large saucepan, heat some oil over medium-high heat and sauté the onion and garlic until soft and fragrant. Add the tomatoes and cook until they break down and form a sauce, about 10 minutes.

Add the sauce mixture and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally.

Add the fried tofu and eggplant and toss to coat with the sauce. Cook for another 10 minutes, or until the flavors are well combined. Adjust the seasoning to your taste. If the sauce is too thick, you can add some water to thin it out.

Sprinkle some green onions and cilantro over the dish and serve hot with rice.