Tofu With Eggplant Aubergine And Peppers Recipe

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).

Prep Time 20 mins
Cook Time 40 mins
Calories 265.1 kcal
Protein 36g
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Tofu With Eggplant Aubergine And Peppers 59

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Tofu With Eggplant Aubergine And Peppers

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How to Make Tofu With Eggplant Aubergine And Peppers

  1. Steam 1 block (14 oz) firm or extra-firm tofu, cut into 1-inch cubes, for 20-30 minutes. While steaming, prepare the vegetables.
  2. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
  3. 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.
  4. Add 1 medium onion, chopped, to the pan and sauté for 1 minute.
  5. Stir in 2 tablespoons of soy sauce and 1 tablespoon of water (if needed).
  6. 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.
  7. Simmer for 10-15 minutes, or until vegetables are tender and slightly softened.
  8. Add the sautéed tofu back to the pan and heat through (about 2-3 minutes).
  9. Serve hot over cooked rice or noodles. Garnish with fresh cilantro.
  10. 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

8g

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

Recipe Tags (Choose a tag and find related recipes!)

Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Main Dish Beans Vegetables Asian Vietnamese Steam Vegan Vegetarian Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Stir Fry Low Carb Soy Tofu Egg Free Healthy 2 Free Of Something Low In Something Peppers Tomatoes Taste Mood Savory Equipment Presentation Served Hot Technique

Frequently Asked Questions

How long does it take to make Tofu With Eggplant Aubergine And Peppers?

Tofu With Eggplant Aubergine And Peppers takes about 60 minutes from start to finish — roughly 20 minutes to prepare and 40 minutes to cook.

How many calories are in Tofu With Eggplant Aubergine And Peppers?

Tofu With Eggplant Aubergine And Peppers has approximately 265.1 calories per serving, with about 36 g protein, 8 g carbohydrates and 19 g fat.

What ingredients do I need for Tofu With Eggplant Aubergine And Peppers?

The key ingredients for Tofu With Eggplant Aubergine And Peppers are Peanut Oil, Extra Firm Tofu, Onion, Soy Sauce, Tomatoes, Red Peppers. See the full list with measurements above.

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