Stir-Fried Rainbow Peppers, Eggplant and Tofu Recipe (2024)

I doubled the sauce quantity and added 2 tbs sesame oil, 1tsp hot chili oil, and a bit of black bean with garlic sauce. I also sautéed some onions (both sweet and green) before adding the garlic, peppers and ginger. Loved the base recipe, but wanted more sauce.

Score it lengthwise down the middle of the cut sides.

Needed to increase the sauce by almost 3x and used 1# of high protein tofu. Added green onions, sesame oil and hot chili oil and served with quinoa. Great!

This was my first attempt at making a dish with tofu. Very delicious! I might reduce the red pepper chili flakes as it was a bit too hot. Otherwise very good. I used frozen peppers and it works just fine!

Nice dish, but recipe is underwritten. I. no comments on how to cut peppers, needed to look at pic. my tofu took over 6 minutes to cook - the draining needs to be quite thorough or the cooking time is longer because the residual water in the tofu needs to evaporate before the tofu can get "lightly colored." The eggplant also took longer - about 25-30 minutes before the skin shriveled.

In addition to increasing the sauce, I find it improves this recipe if you roast the peppers as well as the eggplant.

Unclear how the eggplant is to be scored -- vertically, horizontally?

Substituted 1 unseeded finely chopped jalapeno pepper, which I had on hand, for the Anaheim pepper and pepper flakes - worked fine. Agree that the sauce needs to be doubled.

I used jumbo shrimp instead of tofu. I didn't add the anaheim pepper or the dried red pepper as my husband is very sensitive to spice. It was very flavorful and I'd make it again.

I tried this a second time using deep fried bean curd which I bought at an Asian market and froze for future use, hoping to avoid the first few steps which required browning the tofu. Learn from my mistake. The fried tofu had the consistency of moccasins.

any thoughts on how to cut the anaheim pepper? Is it minced, left whole (for flavor).........

I agree with the advice to increase the sauce by at least 2x and probably 3x. Following the recipe has it turn out bland, but it is delicious when you add more of the sauces.

This is not gluten free. Hoisin sauce has wheat and most brands of soy sauce also have wheat and are not gluten free. There are gluten-free soy sauces out there, but they have to be specifically labelled as such

Incredibly good. I used a “cheat” for the tofu, heating the pan as explained but slicing the tofu into rectangular slabs 1/2” thick and cooking each side, then finish slicing into cubes after it cools on a paper towel. Cooking and flipping a slab in a skillet is a lot simpler than trying to turn all of the cubes.

These are not very good instructions. I think it can be much improved. There was no mention about how to prepare the peppers (both kinds)

I also doubled the sauce recipe. This was tasty, but I used a different recipe to cook the tofu, baked in the oven to get a crispiness.

Be careful to not overcook the veggies.

Delicious. Use good quality, fresh sauces.

Could not remove skin from eggplant terrible waste bad recipe

I have made this twice now, once without eggplant, and once with. On balance, I prefer no eggplant, but add a generous amount of green onions. Triple (quadruple?) the sauce.

Made own hoisin sauce with plum jam. It was pretty good!

Whole family loved it including the kids! We tripled the sauce as advised and doubled the garlic plus a few dashes of sesame oil. We topped it with fresh green onion and cilantro plus a touch of chili crisp. We served over udon noodles. We followed the instructions for the eggplant to the tee and it was perfect.

Not wild about hoisin sauce. Make different sauce. Also triple it.

Loved this recipe! So good. Loved the roasted eggplant! As others say I increased the sauce. Otherwise I followed as written, added siracha as didn’t have the chili they mention. Will def make again.

Very bland as is, need to at least double sauce

There is insufficient liquid so I tripled the amount of sherry, hoisin sauce, soy sauce and judiciously increased the amount of spices. Also, black bean sauce does well with this recipe in place of hoisin sauce.

Add Shiitake mushrooms.

Seemed like a typical stir fry recipe but this had really excellent flavors. I didn't have hoisin so I found white miso and honey can be substituted. Eggplant added a great texture. Everyone has seconds .