Recipe by Teej
This is a quick, healthy meal I discovered when I didn't have all of the ingredients to make a Moosewood stuffed eggplant recipe. Double the sauce if you want extra sauce for your rice.
Top Review by KatKerz
I wish I had listened to the other reviewer who said to double the sauce. That is key! It was a touch too bland with the amount of sauce indicated. The hint of flavor was incredible, though, and I could tell that if I had doubled the sauce, it would have knocked it out of the park. Can't wait to make it again with more sauce!( I also added a small chopped red pepper as I cooked the onions which gave it some color and added flavor.)
- 1 tablespoon sherry wine
- 1 tablespoon dark sesame oil
- 1 garlic clove, minced
- 1 tablespoon fresh peeled gingerroot, minced
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon light sesame oil or 1 tablespoon vegetable oil
- 1 cup onion, chopped
- 1 (18 ounce) carton firm tofu or 1 (18 ounce) carton extra firm tofu, drained and patted dry with paper towels, diced
- 5 Japanese eggplants, halved and cut into 1/2 pieces
- 3 cups cooked brown rice
Directions See How It's Made
- In small saucepan over medium heat, bring sherry, dark sesame oil, garlic, ginger root, vinegar, and 1 TBS of the soy sauce to a low simmer.
- Thoroughly stir cornstarch into water until well blended and add to saucepan.
- Simmer sauce until thickened, then turn off heat, cover and set aside.
- Heat a large skillet or wok over medium-high heat for 1 minute, then add the light sesame oil (or vegetable oil) and heat the oil for a minute.
- Add the chopped onion to the skillet, and saute until tender but not golden.
- Add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture.
- Add the eggplant and sprinkle with remaining 1 TBS of soy sauce, and saute until tender but not mushy.
- Stir in sauce.
- Serve over brown rice.