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Spicy Eggplant, Pork, and Tofu Stir-fry





Yields
Makes 4 servings

In this stir-fry pork recipe, a garlicky sauce adds spicy flavor to tofu and eggplant. Serve with rice to complete the meal.

Spicy Eggplant, Pork, and Tofu Stir-fry




James Carrier
 1 pound eggplant
 1 tablespoon vegetable oil
 1 tablespoon Asian sesame oil
 1 tablespoon minced ginger
 1 tablespoon minced garlic
 8 ounces ground pork
 1/4 cup soy sauce
 1 tablespoon sugar
 1 tablespoon rice or white wine vinegar
 1 1/2 teaspoons Asian red chili paste
 2 teaspoons cornstarch
 8 ounces extra-firm tofu, drained and cut into 1-inch cubes
 1/4 cup thinly sliced green onions
Step 1
1

Rinse eggplant and cut crosswise into 1-inch thick rounds. Cut rounds into 1-inch-wide strips.

Step 2
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, about 8 minutes. Transfer eggplant to paper towels to drain.

Step 3
3

Add ginger and garlic to pan and stir frequently until fragrant, about 1 minute. Add pork and stir until crumbled and brown, about 5 minutes.

Step 4
4

In a bowl, mix soy sauce, sugar, vinegar, chili paste, cornstarch, and 1/4 cup water. Pour into pan and stir until mixture is simmering and thickened, about 1 minute.

Step 5
5

Gently stir in tofu, eggplant, and green onions until heated through.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories334
% Daily Value *
Total Fat 23g30%

Saturated Fat 6g30%
Cholesterol 41mg14%
Sodium 1082mg48%
Total Carbohydrate 16g6%

Dietary Fiber 2.2g8%
Protein 18g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.