Smitten Kitchen Eggplant Tofu

Smitten Kitchen Eggplant Tofu -

In a large bowl, toss the tofu cubes with half of both oils, soy sauce, cornstarch.Add the soy sauce, sugar, and black pepper and cook, simmering, for 3.

In a small bowl, combine the remaining 3 tablespoons oil with the garlic and spoon this all over the squash and tofu.Transfer eggplant slices to paper towels and blot them of as much excess water as possible.Remove to a clean plate.

Marinated eggplant with capers and mint.Fry the tofu until light brown.

Directly from the pan (s) or arranged on a serving plate.Add the garlic and cook until fragrant, about 30 seconds.Fry the tofu cubes in a single layer until golden and crispy on all sides.

Cut the onion, eggplant, and bell pepper in small cubes.Eggplant with yogurt and tomato relish.

Add the cubed tofu to the skillet in a single layer.Cook, tossing frequently, until the eggplant is tender, 8 to 10 minutes.Over medium to medium high heat add 1 tbsp of cooking oil to the pan and then add the eggplant.

Add the hoisin mixture, tofu, and scallion greens.