Tofu and Eggplant Stir Fry

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The other night we went to our friends’ house for dinner who were vegetarians. I know Tali is a great vegetarian cook since she is a vegetarian, but sometimes I still find it challenging to come up with a good hearty vegetarian meal if I don’t consult Tali first. But I think this asian inspired dish is great and you can get your vegetables and proteins all in one dish!!

Eggplant and Tofu Stir Fry

3 medium asian (either chinese or japanese) eggplants sliced in half and cut in 1 inch pieces
1 package Extra Firm Tofu cut into 1 inch cubes
3 garlic cloves minced
1/4 cup + 1 tablespoon soy sauce
1 1/2 teaspoons grated fresh ginger
2 tablespoons rice vinegar
1 1/2 tablespoons dark brown sugar
1 tablespoon honey
2 tablespoons corn starch
1/2 cup vegetable broth or water
3 green onions chopped
1 tablespoon olive oil
Cooking spray

Preheat oven to 400 degrees

Spray cooking spray in a large pan and when pan is hot add tofu. Sear tofu on all sides. Once tofu is seared place in oven for 15 minutes.

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While tofu is in the oven, pour 1 tablespoon of olive oil into pan. When oil is hot, add the eggplant and cook until eggplant is cooked through. You can usually tell when eggplant is cooked when it has become softer and turns brownish in color. Remove eggplant from pan. Add the garlic, ginger and green onions. Cook for 2-3 minutes until all the ingredients are cooked. Add a 1/2 cup of vegetable broth or water and let it come to a boil. While ingredients are cooking in a separate bowl mix soy sauce, rice vinegar, brown sugar, honey and corn starch. When honey and cornstarch are dissolved add the sauce to the pan and when the sauce is thickened, add the eggplant and tofu back to the pan.  Coat eggplant and tofu with all the sauce and serve.


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