This year, winter has been warm. Our eggplant starts to produce, and they are truly organic as we fertilized it with compost made from our grass and leaves. We harvested some of them over the weekend and made this vegetarian recipe, Stir Fry Tofu Eggplant (Ca Tim Xao Dau Hu). As a matter of fact, this dish is a vegan dish. This recipe is quick and easy to make. It takes only 20 minutes to complete. And most importantly, it’s delicious and healthy. The tofu should be slightly crunchy, and the eggplants should be soft while still keeping its purple color. To make this dish, you’ll need a stir fry pan or a non-stick one.
In a small bowl, whisk together all the Sauce ingredients until smooth. Set aside.
Cut eggplants into diagonally bite-sized pieces. Place into a water bowl, mixed with a few drops of lime juice. (This will keep our eggplants from turning black.) Rinse and drain well.
Mince garlic gloves. Cut green onions into 2 inches long.
Cut tofu into bite-sized pieces. Deep fry for 3-4 minutes or until golden brown. Place on a plate, lined with paper towel.
Heat 1 tablespoon of oil in a saucepan on medium high heat. Saute garlic and add fried tofu. Stir fry for 1 minute. Then add eggplants and stir fry for another 1 minute. Pour in the sauce. Stir well. Cover and cook for 4-5 minutes or until the eggplant is soft. Finally, add green onions. Mix up and remove from heat.
Transfer the eggplant on a plate. Sprinkle with ground pepper. Deco with cilantro. It can be served with rice and soy sauce.