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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Dishes stir-fried with eggplant are always loved in family meals thanks to their delicious taste and ability to accompany rice well. So today, TasteVN will join you to the kitchen to make delicious and attractive stir-fried eggplant with garlic and chili tofu with an extremely simple recipe to treat the family!
Ingredients for Stir-Fried Eggplant with Garlic, Chili, and Tofu Serves 3 people
Eggplant 2 pieces (large) White tofu 2 pieces Betel leaves 3 leaves Red chili 2 pieces Garlic 4 cloves Cooking oil 2 tablespoons Fish sauce 2 tablespoons Salt/ sugar a little
How to choose fresh ingredients
How to choose fresh eggplant
- When buying eggplant, you should pay attention to the stem part of the fruit to determine its freshness. If the white area between the stem and the skin of the eggplant is connected, then it is still fresh, young, and delicious.
- Choose fruits that are shiny, evenly colored, and feel heavy and firm when held.
- Avoid buying eggplants that have changed color from pinkish-purple to light purple, have wrinkled skin, are darkened, or have dry, wilted stems because they have been stored for too long and are not tasty.
How to choose delicious tofu
- Choose pieces of tofu that are off-white in color as they are good tofu. Avoid those that are yellow or yellowish as they contain gypsum.
- When picking up the tofu, it should feel light and soft. If it feels heavy, a bit hard, and square, then do not buy it.
- Real tofu has a fragrant smell of soybeans, while tofu containing gypsum will have a lime smell or no smell at all.
- To ensure safety and quality when using, you can make tofu at home with a simple recipe from TasteVN.
-800x450.jpg "Delicious and Unusual Stir-Fried Eggplant with Garlic, Chili, and Tofu Recipe for Home Cooking 2")
How to cook Stir-fried Eggplant with Garlic, Chili, and Tofu
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Prepare ingredients
Cut off the green stem of the eggplant, rinse briefly with clean water, and cut into bite-sized pieces.
To clean the sap and prevent the eggplant from browning, soak the eggplant in diluted salt water for about 10 minutes and then rinse well with water.
Wash the tofu, use a towel to dry the tofu piece, and then cut it into small squares.
Wash the Vietnamese coriander, cut it small. Peel the garlic, remove the stems from the chilies, and chop both finely.
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Fry the tofu
Place a pan on the stove with 2 tablespoons of cooking oil heated over medium heat. When the oil is hot, add the tofu and fry until golden brown on all sides, then transfer to a plate.
Tip: Fry the tofu over medium heat so that the outside is crispy while the inside remains soft and moist, making it tastier.
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Prepare garlic chili fish sauce
In a bowl, add: 2 tablespoons of fish sauce, minced garlic and chili, 1 teaspoon of sugar, 1 tablespoon of water, and stir the mixture well.
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Stir-fried eggplant with tofu and Vietnamese pepperleaf
Add the sliced eggplant to the pan where the tofu was fried, and quickly sear for about 2 minutes until the eggplant is firm.
Add 100ml of water and lower the heat, continuing to cook for about 10 minutes until the eggplant is soft.
Cook until the water in the pan evaporates, then add the garlic chili fish sauce you just made, stirring well to coat the eggplant pieces evenly, and stir-fry for 5 minutes.
Then add the fried tofu and finely chopped Vietnamese pepperleaf, stir well for another 3 minutes, season to taste, and then turn off the heat.
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Final product
The stir-fried eggplant with garlic, chili, and tofu, when completed, has a fragrant aroma of garlic and chili combined with fish sauce.
The eggplant and tofu are soft and juicy, absorbing the flavor of the garlic chili fish sauce, with a subtle scent of Vietnamese pepperleaf making the dish even more appealing.
Above is the recipe for stir-fried eggplant with garlic, chili, and tofu that is delicious and unusual with a super quick and simple method. Let’s cook with TasteVN right away!
*Image and recipe source shared from Facebook: Eating a few meals a day
