Main Dishesbonappetit4.7
Sizzling Pork and Eggplant Hiyayakko
By topping shingled silken tofu with a savory stir-fry of pork and eggplant, you get the perfect marriage of hot and cold.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Wrap tofu in a few layers of paper towels to absorb moisture; place on a plate. Chill until ready to use.
2
Heat 2 Tbsp. oil in a large skillet over medium-high. Cook eggplant, stirring occasionally, until slightly tender, 6–⏱️ 8 minutes. Transfer to a plate.
3
Heat remaining 1 Tbsp. oil in same skillet. Cook pork, breaking up meat, ⏱️ 1 minute. Add chiles, garlic, ginger, and sugar and cook, stirring and continuing to break up meat into small pieces, until pork is no longer pink and mixture is fragrant, about ⏱️ 4 minutes.
4
Return eggplant to skillet; add fish sauce, 2 Tbsp. soy sauce, and 2 Tbsp. vinegar. Cook, stirring often, until liquid is mostly absorbed and eggplant is browned and tender, about ⏱️ 3 minutes. Add remaining 2 Tbsp. soy sauce and remaining 1 Tbsp. vinegar and cook, stirring, until mixture is slightly saucy, about ⏱️ 1 minute. Remove from heat.
. soy sauce, divided4 Tbsp
5
Carefully unwrap tofu; slice crosswise ½”-thick. Shingle tofu on a platter. Spoon eggplant mixture over; top with basil.
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