EXPLORE:

Great for Entertaining

Sichuan tofu and eggplant stir-fry with broccoli and jasmine rice

Gluten-Free, Dairy-Free, Vegan

2 Servings, 750 Calories/Serving

30 – 40 Minutes

Featuring artisan organic tofu and our signature stir-fry blend, this quick-cooking vegan spin on a Chinese favorite will keep your take-out menus tucked away.

Ingredients

  • ½ cup jasmine rice
  • ¾ pound Hodo Soy firm tofu
  • 1 yellow onion
  • 3 scallions
  • 1 globe eggplant
  • ¾ pound broccoli
  • 2 Chinese chiles (optional)
  • ½ teaspoon Sichuan peppercorns (optional)
  • Sun Basket stir-fry blend (tamari - sesame oil - fresh garlic - fresh ginger)
  • 1 teaspoon toasted sesame seeds

Chef's Tip

Rinsing rice removes starches on the surface of the grains that cause clumping. You can rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. Or, in the pot you’ll use to cook the rice, cover the grains with cold water, swish a few times, and let stand for 5 minutes. Using a fine-mesh strainer, the lid, or your hand, drain off the water and proceed with cooking.

Nutrition per serving

Instructions

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and ¾ cup water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the tofu.

2

Prep and cook the tofu

  • Cut the tofu into ½-inch cubes.
In a wok or large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the tofu, season with salt and pepper, and cook, turning occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.
While the tofu cooks, start preparing the stir-fry ingredients.

3

Prep the stir-fry ingredients

  • Peel and thinly slice the yellow onion.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Remove the stem from the eggplant and cut in half lengthwise. Cut each half lengthwise into 1-inch-thick strips, then crosswise into 1-inch cubes.
  • Cut the broccoli into 1-inch florets; trim off any coarse stems.
  • If using the Chinese chiles, cut them in half lengthwise and remove the seeds. Wash your hands after handling.

4

Cook the stir-fry

In the same pan used for the tofu, warm 1 tablespoon oil over medium heat until hot but not smoking. Add as many Chinese chiles and Sichuan peppercorns as you like and cook, stirring often, until fragrant and the chiles are slightly darkened, about 1 minute. Add the onion and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the eggplant and cook, stirring often, until starting to soften, 6 to 8 minutes. Add the broccoli and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes.
Stir in the tofu and stir-fry blend and cook until the tofu is warmed through, 1 to 2 minutes. Remove from the heat, discard the Chinese chiles, if using, and season to taste with salt and pepper.

5

Serve

Transfer the rice to individual plates or bowls and top with the tofu stir-fry. Garnish with the sesame seeds and green parts of the scallions and serve.

Calories: 750, Protein: 50g (100% DV), Fiber: 20g (80% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 9g, Saturated Fat: 5g (25% DV), Cholesterol: 0mg (0% DV), Sodium: 950mg (40% DV), Carbohydrates: 88g (29% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV). Contains: Soy

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.