Chili Lemongrass Eggplant, Green Beans & Tofu

Vegan Desserts

Ginger Peach Galettes

If you loved these ginger peach galettes, explore more vegan galette recipes here.

Vegan Chocolate Dalgona Cupcakes

Dalgona coffee is undoubtedly one of the biggest food trends this year, and now it comes in cupcake form! And while these vegan chocolate...

Almond Butter, Maple + Blueberry Blondies

If you loved these vegan blueberry blondies, you might love our pumpkin chocolate chip or peanut butter versions even more.

Vegan Choc Chip Loaded Cake

If you have some ingredients left over after making this vegan choc chip loaded cake, try some of these chocolate chip recipes!

Vegan Marble Cake With Blackberries And Wild Raspberries

If vegan marble cakes are your thing, you might want to check out this Chocolate Marble Cake recipe.

Print

Chili Lemongrass Eggplant, Green Beans & Tofu

Chili Lemongrass Eggplant, Green Beans & Tofu


Scale

Ingredients

  • 23 tbsp of cooking oil
  • 1 brown onion, diced
  • Lemongrass, finely minced 
  • Fresh chili, finely chopped 
  • Garlic, minced
  • Ginger, chopped
  • 1 eggplant, cut into bite-sized chunks
  • 2 cups green beans, ends trimmed and halved
  • Tofu
  • Light soy sauce
  • Dark soy sauce
  • Brown sugar
  • Black pepper
  • 1 cup of water
  • 2 star anise
  • Sesame oil 
  • A handful of green onions
  • Rice, to serve

Instructions

  1. In a large wok, heat up 2-3 tbsp of cooking oil. Add in brown onion, lemongrass (I used frozen), fresh chili, lots of minced garlic, and chopped ginger. Fry over medium-high heat for 3 minutes until fragrant and softened.
  2. Add in 1 eggplant, 2 cups green beans, and tofu (I used a mix of crumbled firm tofu and thinly sliced firm tofu). Fry in the lemongrass mixture for 5 minutes, tossing well until the green beans and eggplant are lightly golden.
  3. Season with light soy sauce, dark soy sauce, brown sugar, black pepper, and any other sauces you like (I also use an Asian mushroom-based stock powder). Then add in about 1 cup of water (or enough to create enough sauce in the pan), 2 star anise, and pop the lid on and allow it to cook down for 7-8 minutes or until eggplant and green beans are tender. Most of the liquid should have also cooked off.
  4. Remove lid, toss well, season with more salt or soy sauce to taste if desired then turn off the heat. Add in a dash of sesame oil and a handful of green onions before serving with rice. Enjoy!!

Notes

Find more of Cherie’s recipes on @thrivingonplants.

Chili Lemongrass Eggplant, Green Beans & Tofu

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Latest Recipes

Ginger Peach Galettes

If you loved these ginger peach galettes, explore more vegan galette recipes here.

Chilled Cucumber Gazpacho

If you loved this chilled cucumber gazpacho recipe and are looking for more refreshing soups, we suggest these Green Avocado and Tomato Cucumber gazpacho...

Vegan Chocolate Dalgona Cupcakes

Dalgona coffee is undoubtedly one of the biggest food trends this year, and now it comes in cupcake form! And while these vegan chocolate...

Buffalo Cauliflower Pasta Salad

This Buffalo Cauliflower Pasta Salad isn't the only way to make cauliflower exciting! Explore its versatility with these recipes: Veggie Ramen Bowl with Gochujang...

Spicy South African Fries

This Spicy South African Fries recipe is a great way to make store-bought fries stand out. But if you're looking for more ways to...

More Recipes Like This