Ingredients
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For the sauce:
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1 tablespoon light brown sugar (you can also use coconut sugar or date syrup for a lower carb option)
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1/4 cup water
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1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening the sauce)
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2 tablespoons rice vinegar
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1 tablespoon tamari or soy sauce
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1 tablespoon hoisin sauce
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1 tablespoon maple syrup (optional)
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1 tablespoon fermented chili paste (such as sambal oelek or gochujang)
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1 teaspoon grated fresh ginger
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1 garlic clove minced
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1/2 teaspoon five-spice powder
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1/2 teaspoon ground cinnamon
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For the stir fry:
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2 large Japanese eggplants (about 1 pound), cut into thin strips
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1 block extra firm tofu (about 1 pound), drained and cubed
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1 small red bell pepper, cored and sliced into thin strips
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1 small green bell pepper, cored and sliced into thin strips
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1 small yellow bell pepper, cored and sliced into thin strips
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1 medium zucchini, sliced into thin rounds
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1/2 cup frozen shelled edamame (thawed and drained)
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1/2 cup chopped fresh cilantro leaves
Directions
Sub-title: Gluten-free, Oil-free, High-protein, Kid-friendly, Spicy, Seasonal, Superfoods, Fermented, Raw, Whole foods plant-based, Zero waste!
Description: This easy and flavorful vegan stir fry combines crunchy eggplant, silky tofu, and a variety of seasonal vegetables. The perfect balance of sweet, sour, salty, and spicy makes it an addictive dish that will leave you wanting more!
Ingredients:
For the sauce:
1 tablespoon light brown sugar (you can also use coconut sugar or date syrup for a lower carb option)
1/4 cup water
1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening the sauce)
2 tablespoons rice vinegar
1 tablespoon tamari or soy sauce
1 tablespoon hoisin sauce
1 tablespoon maple syrup (optional)
1 tablespoon fermented chili paste (such as sambal oelek or gochujang)
1 teaspoon grated fresh ginger
1 garlic clove minced
1/2 teaspoon five-spice powder
1/2 teaspoon ground cinnamon
For the stir fry:
2 large Japanese eggplants (about 1 pound), cut into thin strips
1 block extra firm tofu (about 1 pound), drained and cubed
1 small red bell pepper, cored and sliced into thin strips
1 small green bell pepper, cored and sliced into thin strips
1 small yellow bell pepper, cored and sliced into thin strips
1 medium zucchini, sliced into thin rounds
1/2 cup frozen shelled edamame (thawed and drained)
1/2 cup chopped fresh cilantro leaves
Instructions:
Step 1: Prepare the sauce by whisking together all the ingredients until well combined. Set aside.
Step 2: Heat a wok or large non-stick skillet over high heat. Add the prepared sauce and bring to a boil. Reduce the heat to low and let simmer while preparing the rest of the ingredients.
Step 3: In a separate bowl, mix together the cornstarch slurry if using.
Step 4: Add the eggplant strips to the hot pan and cook for about 2 minutes on each side, or until tender but still slightly crisp. Remove from the pan and set aside.
Step 5: Add the tofu cubes to the same pan and cook for another 2-3 minutes per side, or until golden brown. Transfer to the bowl with the cooked eggplant.
Step 6: Pour the contents of the bowl with the sauce over the eggplant and tofu mixture. Stir everything together gently.
Step 7: Add the bell peppers, zucchini, and edamame to the pan and stir fry for about 2-3 minutes, or until slightly softened.
Step 8: Add the stir-fried vegetables to the bowl along with the cooked noodles and toss everything together.
Step 9: Add the cooked cilantro and green onions to the top of the bowl before serving.
Serve immediately over your favorite type of rice or cauliflower rice for an extra boost of nutrients!
Difficulty Level: Easy
Note: You can adjust the spiciness of this dish by adding more or less chili paste according to your preference. If you prefer a milder version, you may also substitute plain white or brown rice vinegar for the fermented one.
Steps
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1
Done
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Step 1: Prepare the sauce by whisking together all the ingredients until well combined. Set aside. |
|
2
Done
|
Step 2: Heat a wok or large non-stick skillet over high heat. Add the prepared sauce and bring to a boil. Reduce the heat to low and let simmer while preparing the rest of the ingredients. |
|
3
Done
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Step 3: In a separate bowl, mix together the cornstarch slurry if using. |
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4
Done
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Step 4: Add the eggplant strips to the hot pan and cook for about 2 minutes on each side, or until tender but still slightly crisp. Remove from the pan and set aside. |
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5
Done
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Step 5: Add the tofu cubes to the same pan and cook for another 2-3 minutes per side, or until golden brown. Transfer to the bowl with the cooked eggplant. |
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6
Done
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Step 6: Pour the contents of the bowl with the sauce over the eggplant and tofu mixture. Stir everything together gently. |
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7
Done
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Step 7: Add the bell peppers, zucchini, and edamame to the pan and stir fry for about 2-3 minutes, or until slightly softened. |
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8
Done
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Step 8: Add the stir-fried vegetables to the bowl along with the cooked noodles and toss everything together. |
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9
Done
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Step 9: Add the cooked cilantro and green onions to the top of the bowl before serving. |
