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Photo of Sriracha Eggplant and Tofu by Linsy Patel at BetterButter

Sriracha Eggplant and Tofu

Linsy Patel
10 minutes
Prep Time
5 minutes
Cook Time
3 People
Read Instructions Save For Later

ABOUT Sriracha Eggplant and Tofu RECIPE

I love to read newspapers, so in the morning with my blogging work and breakfast, I read Indian newspapers online and in the evening when kids are done with their homework and playing, I read English News paper which we subscribe. Every Thursday , I read the food section. Me and my hubby both love that section, sometimes we get some nice dishes out of it. Remember my Brazilian Coconut rice Pudding, it was from the newspaper. Today's dish is also inspired from there.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Chinese
  • Side Dishes
  • Healthy

Ingredients Serving: 3

  1. 1 block of extra firm tofu
  2. 3 tbsp oil
  3. 1 medium eggplant (I used a long purple one)
  4. 1 large red onion
  5. 1 green capsicum
  6. 2 to 4 tbsp Sriracha sauce
  7. salt to taste


  1. Take tofu out from the water and squeeze the extra water and pat them dry. Cut tofu in square pieces, the onions in a long matchstick size and the eggplant in long thick matchstick slices. If you are using meat, season it with salt.
  2. Heat a 1 tsp of oil and brown the tofu pieces. Put it aside. Add the remaining 2 tbsp oil and eggplant, cook till it change its color. Then add onion, bell pepper and stir fry for 2-3 minutes.
  3. Add tofu and 2 tbsp of sriracha and mix it. Add salt and adjust the spiciness of the dish as per your taste.
  4. Remove from heat and serve hot with rice or over noodles.

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