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EntreesFirm Tofu

Stir-Fried Nuts and Eggplants

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy; A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.


14 ounces cubed firm tofu, well drained

2 eggplants (small)

2 green peppers, chopped

1/3 cup peanuts or cashew nuts

1 bunch green onion

1 dried red pepper

2 tablespoons vegetable oil

1/2 cup chicken stock

1/2 tablespoon sake

1 teaspoon salt

1/2 teaspoon sesame oil

Marinade Sauce:

1 teaspoon light soy sauce

1 teaspoon fresh ginger juice (juice from grated fresh ginger root)


Cut tofu crosswise into halves and marinate in soy sauce and ginger juice.  Slice into 1/2 inch thick pieces.

Cut eggplants into chunks; soak in water.  Cut green onion into 1 inch pieces.  Remove seeds from red pepper; cut into small pieces.

Heat 1 tablespoon oil in wok; stir fry tofu pieces on both sides until golden brown.  Set aside.  Stir fry eggplants; set aside.

Add 1 tablespoon oil in wok and stir fry red pepper, green onions, green peppers and nuts over medium high heat for 2-3 minutes.

Pour in chicken stock and add tofu and eggplants; stir gently.  Season with sake and salt.  Bring to a boil.  Turn off heat and add sesame oil.

Makes 4 servings.

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