Tofu With Eggplant Aubergine And Peppers Recette

Experience the explosion of flavors in this vibrant Vietnamese Tofu with Eggplant, Aubergine & Peppers recipe! Tender tofu, earthy eggplant, and colorful bell peppers create a symphony of textures and tastes. This easy-to-follow recipe is perfect for a weeknight meal and pairs beautifully with a bold red wine like Syrah. Impress your family and friends with this authentic dish, elevated with exotic forbidden rice (optional).

Préparation 20 min

Cuisson 40 min

Calories 265.1 kcal

Protéines 36g

Note Soyez le premier

Tofu With Eggplant Aubergine And Peppers

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Tofu With Eggplant Aubergine And Peppers

Peanut Oil
Extra Firm Tofu
1 medium onion, chopped
2 tablespoons soy sauce
1 (14.5 oz) can diced tomatoes, undrained
1 red bell pepper (1 cup chopped)
Jalapenos
1 medium eggplant (about 1 cup diced)
8 oz mushrooms, sliced
Summer Squash
Scallion
1 tablespoon tomato paste
Fresh Cilantro

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Tofu With Eggplant Aubergine And Peppers? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Tofu With Eggplant Aubergine And Peppers

Steam 1 block (14 oz) firm or extra-firm tofu, cut into 1-inch cubes, for 20-30 minutes. While steaming, prepare the vegetables.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
Add the steamed tofu to the hot pan and sauté until golden brown on all sides (about 5-7 minutes). Remove from pan and set aside.
Add 1 medium onion, chopped, to the pan and sauté for 1 minute.
Stir in 2 tablespoons of soy sauce and 1 tablespoon of water (if needed).
Add 1 (14.5 oz) can diced tomatoes, undrained, 1 red bell pepper (1 cup chopped), 1-2 small hot peppers (to taste, finely chopped), 1 medium eggplant (about 1 cup diced), 8 oz mushrooms (sliced), 1/2 cup chopped squash, 4 scallions (chopped), and 1 tablespoon tomato paste. Reduce heat to medium-low.
Simmer for 10-15 minutes, or until vegetables are tender and slightly softened.
Add the sautéed tofu back to the pan and heat through (about 2-3 minutes).
Serve hot over cooked rice or noodles. Garnish with fresh cilantro.
For an elevated presentation, serve over 1 cup cooked forbidden rice. Its nutty flavor and vibrant color beautifully complements the dish.

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

58g

Fat

11g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins Tofu & Tempeh Recipes Mushroom Recipes Asian Vietnamese Healthy Vegetarian Gluten Free Summer Recipes

Questions fréquentes

Combien de temps faut-il pour préparer Tofu With Eggplant Aubergine And Peppers ?

Tofu With Eggplant Aubergine And Peppers prend environ 60 minutes du début à la fin — environ 20 minutes de préparation et 40 minutes de cuisson.

Combien de calories contient Tofu With Eggplant Aubergine And Peppers ?

Tofu With Eggplant Aubergine And Peppers contient environ 265.1 calories par portion, avec environ 36 g de protéines, 8 g de glucides et 19 g de lipides.

De quels ingrédients ai-je besoin pour Tofu With Eggplant Aubergine And Peppers ?

Les principaux ingrédients de Tofu With Eggplant Aubergine And Peppers sont Peanut Oil, Extra Firm Tofu, Onion, Soy Sauce, Tomatoes, Red Peppers. Consultez la liste complète avec les quantités ci-dessus.