Stir-fried Eggplant and Tofu with Garlic and Chilies

This is a quick and easy way to enjoy two of the most colorful vegetables of summer and autumn, eggplant and chilies. The Asian eggplant has a thinner skin and more delicate flesh than the globe eggplant and generally has fewer seeds as well, making it a good candidate for quick cooking. Serve with steamed white rice.
Average Customer Rating:
5 out of 5
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 out of 
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Customer Reviews for Stir-fried Eggplant and Tofu with Garlic and Chilies
Review 1 for Stir-fried Eggplant and Tofu with Garlic and Chilies
5 out of 5
5 out of 5
cookbythesea
,Cambria
,CA
July 28, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Easy prep and quick to cook
July 28, 2012
Loved this recipe and it's definitely a keepie. I did make a couple of changes, though. I used a white wine, Marsanne, which worked beautifully. Instead of Anaheim chilies, I used Poblano. I also used a regular, non-Asian Eggplant and instead of tofu, I used a 1 1/2 cups of cooked black beans. This recipe is well-organized and easy to follow and once the prep was done, it cooked up quite quickly. I also served it on a bed of Quinoa. My husband helped me prepare this meal and when we sat down for dinner, he was smitten with the outcome. "This is a do-again!" The flavor of the serrano chilies was impressive and blended elegantly with the garlic, poblano, and black beans. Thanks for the recipe W-S!
Pros: Yield, Quick, Good Value, Easy, Healthy, Appearance, Adaptable, Impressive, Will Make Again, elegant flavors