I never had to force my kids to eat their vegetables. I just cooked and called them to dinner. After a long day of school, soccer and homework, our kids just devoured everything. Sometimes, my sons asked if they could bring the leftovers in their lunchboxes the next day. Even if I raised them in the USA, my children loved Filipino food and ate rice every day.
So veggie toppings on rice were often a meal idea for busy days and nights. Vegetables were quick to cook. For this dish, I put together interesting finds from my refrigerator : scrambled eggs from breakfast, a pack of extra firm tofu, chopped scallions from last night’s noodles, fresh shrimps and the Japanese eggplants I bought from the Asian grocery. I knew I was all set for dinner.
All I did was a quick saute, some slicing, tossed in the seasonings and there it was –the answer to my busy day. I had before me an easy Asian stir fry with eggplants, shrimps, tofu and eggs all on top of heaping mounds of fragrant jasmine rice.
“Dinner !” I shouted. You bet, they all came running to the table, to this dish.
Shrimp Stir-Fry with Eggplant and Tofu
- Large Wok or large skillet
- 1/2 pound large fresh shrimps peeled, deveined, tails removed
- 1 package (75 g) extra firm tofu drained
- 1/4 cup vegetable oil
- 2 cloves garlic minced
- 1 whole medium-sized onion sliced
- 1/2 teaspoon sliced fresh ginger strips
- 2 Tablespoons soy sauce
- 2 Tablespoons Shao Xing rice wine
- 1 cup vegetable broth
- 2 whole Asian eggplants sliced, or use aubergines, total 2 cups sliced
- 2 whole eggs, scrambled sliced in 2-inch strips
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 2 stalks scallions chopped for garnish
- for serving steamed jasmine white rice
- In a large skillet, over medium high heat, add 1/8 cup vegetable oil. Pan fry the whole slab of extra firm tofu. Cook till it turns brown, for 3 to 5 minutes on each side. Turn only once and handle tofu gently. Remove from skillet and drain on paper towels to remove excess oil.
- In the same large skillet, add the remaining vegetable oil. Over medium-high heat, saute the garlic, onions, ginger. Add the shrimps, soy sauce and rice wine. Pour in the broth. Cook till shrimps turn from grey to pink, in about 8 minutes.
- Add the sliced eggplants. Season with salt and pepper. Cook till vegetables are soft, for 10 minutes. Top with sliced scrambled eggs and tofu. Serve hot over boiled jasmine white rice. Garnish with scallions.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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