Stir-Fried Eggplant with Tofu and Mushrooms

Are you looking for a vegetarian dish that's not only healthy but also bursting with flavor? Look no further than this stir-fried eggplant with tofu and mushrooms recipe. It's a perfect blend of soft, spongy eggplant, firm tofu, and earthy mushrooms, all stir-fried to perfection with a savory sauce.

This dish is not only a nutritional powerhouse, providing a wealth of vitamins, minerals, and antioxidants, but it's also incredibly versatile. You can serve it with rice for a more filling meal or enjoy it on its own for a lighter option. Plus, it's a great way to incorporate more plant-based meals into your diet without sacrificing taste or satisfaction.

 

So, the next time you're in the mood for something vegetarian, give this stir-fried eggplant with tofu and mushrooms a try. It's sure to become a new favorite in your recipe collection! Enjoy your cooking adventure!

 

Ingredients:

• 300g of eggplants (about 2)
• 1 16 oz. box of tofu
• 8 oz. assorted mushrooms
• 10 lá lốt leaves (betel leaves)
• 1/2 white onion
• 2 cloves of garlic, minced
• 1 tsp minced ginger
• Vegetarian seasoning
• 1/2 cup coconut water
• 1 tbsp seasoning powder
• 1 tbsp soy sauce
• 1tsp vegan oyster sauce
• 1/2 tsp salt
• 2 tsp sugar
•  

Directions:

1.    Preparing:

·         Wash the eggplant, remove the stems, and cut it into finger-sized pieces. Soak the pieces in diluted salt water to prevent browning.

·         Wash the tofu to reduce acidity, cut it into small pieces, and fry until golden brown.

·         Trim the mushrooms, wash them, and slice them.

·         Cut the white onion into wedges.

·         Chop the lá lốt leaves and set them aside.

·         Combine all the seasonings (seasoning powder, coconut water, soy sauce, oyster sauce, salt, and sugar) in a bowl.

2.    Cooking:

·         Heat 2 teaspoons of vegetarian oil in a pan over medium heat.

·         Add the white onion and minced garlic cloves, and sauté until fragrant.

·         Add the eggplant along with 2 teaspoons of the mixed seasoning and stir well.

·         After 3 minutes, add the tofu and mushrooms. Add all the left seasoning and adjust the seasoning to taste.

·         Stir-fry over low heat for another 10 minutes until the eggplant is cooked.

·         Add the chopped lá lốt leaves, and if desired, add chopped green onion and cilantro.

·         Turn off the stove.

3.    Serving:

·         Serve the stir-fried eggplant with steamed white rice.

 

Enjoy this nutritious and delicious vegetarian dish!