Vegetarian Three-Cup Tofu & Eggplant Stir-Fry
Vegetarian Three-Cup Tofu & Eggplant Stir-Fry
Classic DishThree Cup Chicken
Prep: 20 min • Cook: 15 min. A meatless take on classic Taiwanese three-cup chicken that preserves the signature aroma: crispy-fried firm tofu and silky eggplant soak up a balanced sauce of soy, shaoxing rice wine and toasted sesame oil, while garlic, ginger and bright Thai basil deliver warm, familiar Taiwanese flavors and a glossy, fragrant finish.
- Preparation time
- 20 min
- Cooking time
- 15 min
- Total time
- 35 min
- Servings
- 4
Instructions
Prepare
- 1Press the tofu between paper towels with a weight for 20–30 minutes, then cut into 2 cm cubes and pat dry.
- 2Cut eggplant into 2 cm chunks and pat dry to reduce oil absorption; thinly slice garlic and mince ginger.
- 3Whisk soy sauce, sesame oil, shaoxing rice wine, sugar and water in a small bowl and set aside; pick basil leaves and reserve stems.
- 4Toss tofu cubes lightly in cornstarch until evenly coated; have scallions ready for garnish.
Cook
- 1Heat 1 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Fry tofu until golden on all sides, about 6–8 minutes, turning as needed. Transfer to a plate.
- 2Add remaining 1 tbsp oil to the pan and add eggplant. Cook, stirring occasionally, until softened and lightly browned, about 5–7 minutes.
- 3Reduce heat to medium, push eggplant to the side, add garlic, ginger and reserved basil stems. Stir for 30–45 seconds until fragrant but not burned.
- 4Return tofu to the pan, pour the prepared sauce over everything and gently stir to combine. Bring to a simmer.
- 5Cover and cook 2–3 minutes to allow flavors to meld, then uncover and raise heat to medium-high to reduce sauce to a glossy glaze, tossing gently to coat.
- 6Remove from heat, fold in Thai basil leaves and scallions, adjust seasoning if needed, then transfer to a serving dish immediately.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 15 g
- Fat
- 18 g
- Carbs
- 31 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 15 g |
| Fat | 18 g |
| Carbs | 31 g |
Tips
- Press tofu well to remove excess water; drier tofu crisps better and soaks up the sauce more effectively.
- Cook eggplant until nicely browned before adding aromatics to reduce oil absorption and deepen flavor.
- Serve hot with steamed rice; the dish is best eaten immediately to enjoy the basil aroma and glossy sauce.
