Spicy Tofu and Aubergine Stir-Fry
Golden tofu and silky aubergine tossed in a glossy soy-chili sauce. A fast, savory one-pan dinner with real heat.
- Total
- 30 min
- Prep 10 · Cook 20
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Stir-frying
- Savory
- Asian
- Spicy
- Stovetop
- Oven
Instructions
-
Rinse the rice under cold water until it runs clear. Put it in the small pot with 150 ml water and a pinch of the salt. Bring to a boil, then cover and cook on low until the water is absorbed and the rice is tender, about 15 minutes.
~15 min
Rinsing removes surface starch so the grains cook up separate instead of gluey.
-
While step 1 cooks
While the rice cooks, press the tofu dry with paper towels and cut it into 2 cm cubes. Cut the aubergine into 2 cm cubes. Finely chop the garlic and slice the chili.
~8 min
Drying the tofu removes surface moisture so it can brown and crisp instead of steaming.
-
Heat 1 tbsp vegetable oil in the pan over medium-high. Add the tofu in a single layer and cook until golden and crisp on most sides, about 6 minutes, turning occasionally. Transfer to a plate.
~6 min
A single layer and hot oil let the tofu brown through the Maillard reaction rather than steam.
Pat the tofu very dry before it hits the pan; surface moisture is what stops it from browning.
Searing Get the pan and oil properly hot, then leave the tofu undisturbed until it releases easily and is deeply golden. Crowding the pan or moving it too soon steams it instead of browning.
-
Add the remaining 1 tbsp vegetable oil and the aubergine to the pan. Cook over medium-high until softened and browned at the edges, about 6 minutes, stirring so it does not stick.
~6 min
Cooking the aubergine until browned builds deep flavor and softens its spongy texture.
Stir-frying Keep the heat high and keep the aubergine moving so it browns without sticking or turning oily. Add aromatics only at the end, just until fragrant, so they do not burn.
-
Push the aubergine to one side, add the garlic and chili, and stir for 30 seconds until fragrant. Pour in the soy sauce and toss everything to coat.
~2 min
Adding aromatics last and briefly keeps the garlic and chili from burning and turning bitter.
Add the garlic and chili only for the last 30 seconds, since they burn quickly and turn bitter over high heat.
Stir-frying Keep the heat high and keep the aubergine moving so it browns without sticking or turning oily. Add aromatics only at the end, just until fragrant, so they do not burn.
-
Return the tofu to the pan and toss until hot and glazed, about 1 minute. Season with the remaining salt and serve over the rice.
~1 min