How To make Eggplant with Chicken(Or Tofu)
1/3 lb Boneless chicken breast, OR
1/4 lb Tofu
3/4 lb Japanese eggplant
6 tb Oil
3 Garlic cloves
4 Red chile peppers
12 Basil leaves
2 tb Yellow bean sauce
Crush garlic. Chop peppers. Slice unpeeled eggplant crosswise into slices 1/8 inch thick. thinly slice chicken (or, if using tofu, cut into 1/2 inch
cubes) Heat oil. Add garlic and stir fry until light brown. Add eggplant and chicken (or tofu) and cook for five to seven minutes. Add red chile peppers, basil leaves, and yellow bean sauce; mix well. Serve immediately, since eggplant and basil turn dark if dish sits after cooking. Courtesy of Steve Frank in Wildnet Recipes
How To make Eggplant with Chicken(Or Tofu)'s Videos
Restaurant Styled 20 Minutes Chinese Eggplant with Garlic Sauce
#shorts #eggplant #chinesefood #garlic
CHICKEN AND EGGPLANT TERIYAKI|The Restaurants Food
Chicken and Eggplant teriyaki is a japanese inspired dish.Its a combination of chicken and eggplant in teriyaki sauce. I call this dish TORI KAWAYAKI.
Ingredients:
1 pc eggplant
500g chicken breast
1/2 cup teriyaki sauce
1 pc egg
1 tsp salt and pepper
1 tsp crushed pepper
1 pc onion
2 cloves garlic
cooking oil
ENJOY COOKING!
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Panda Express Eggplant Tofu Recipe (Copycat)
Panda Express eggplant tofu is the famous entrée in Panda Express and is made on local demand only. It is a combo dish, and it is made in 30 minutes.
Full Recipe here
Tofu and Eggplant Stir-fry Recipe | Delicious and easy Veggie Stir-fry
Hey Foodies! Looking for a flavorful and easy veggie recipe? This Tofu and Eggplant Stir-fry dish will have your family raving. Serve over rice with a simple green salad for a complete meal. Happy cooking!
Link for kitchen tools and ingredients used on my video recipe:
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Ingredients:
1 block tofu
salt and pepper
air fry at 180°C for 10-15 minutes
250g eggplant
salt and pepper
2-3 tbsp coconut oil
2 tbsp cornstarch
air fry at 180°C for 10-15 minutes
Sauce:
3 tbsp coconut aminos
1/2 cup mushroom stock
1 tbsp vinegar
1 tsp sesame oil
1 tbsp cornstarch
Saute:
2 tbsp coconut oil
5 cloves garlic
1 red onion
1 medium bellpepper
Garnish:
spring onion
sesame seeds
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Eggplant Tofu Panda Express Copycat Recipe
This Eggplant Tofu Panda Express Recipe rivals even the real deal. It’s full of delicious tofu, red bell pepper, and eggplant with a deliciously sweet and spicy sauce.
Recipe:
INGREDIENTS
1 lb extra-firm tofu, squeezed of excess moisture and cut into 1 inch cubes
2 Tbsp corn starch
1 large eggplants, cut into 1 inch chunks with skin
1 large bell peppers, cut into 1 inch pieces
4-5 garlic cloves, minced
1 Tbsp minced ginger
3-4 green onions, white and green parts separated
Sauce
¼ cup soy sauce (use tamari if gluten-free)
¼ cup vegetable broth or water
1 Tbsp brown sugar
1 Tbsp sesame oil
1 Tbsp chili paste or sambal oelek
1 Tbsp rice vinegar
1 Tbsp cornstarch (or arrowroot)
INSTRUCTIONS
Heat a large skillet with neutral oil over medium-high heat.
Toss tofu in a small bowl with cornstarch until coated.
Add the tofu to the skillet (don't toss it for up to 10 minutes so it crisps up). You can do all sides or just two sides – depends on how much time you have.
While the tofu cooks, whisk together all ingredients for the sauce until smooth.
Once the tofu is golden brown, set the tofu aside (best practice is on a wire metal rack on a baking sheet so it stays crispy).
In the same skillet, add the eggplant, red bell peppers, garlic, ginger, and green parts of your green onions. Cook until crisp tender then add the tofu back in.
Pour the sauce over the top and it should start to thicken. Reduce heat to medium-low and continue to let simmer for about 5 minutes. Remove from heat.
Serve with the white parts of your green onions and salt/pepper to taste. Enjoy!
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⏲ CHAPTERS ⏲
00:00 - Prepare veggies
01:14 - Drain & wash tofu
01:38 - Cut tofu
02:16 - Boil tofu
03:36 - On tofu
04:16 - Dry & coat tofu
05:38 - Best flour for coating tofu?
05:55 - How to get tofu to stick to batter?
07:16 - Fry tofu
08:41 - How to prevent tofu from clumping together?
09:22 - How to get tofu crispy?
10:10 - Stir-fry veggies
11:04 - Add tofu
11:41 - Cooking summary
12:38 - Favorite salt & pepper dish?
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -