Eggplant (Aubergine) -Tofu Stir Fry
Ready In: 6 hrs
Serves: 4-6
Ingredients
- 1 lb firm tofu, cut in 1 inch cubes
- 3 medium Japanese eggplants, cut in 2 inch cubes
- 4 large shiitake mushrooms, cut in fours (no stems)
- 3 garlic cloves, minced
- 4 stalks green onions, white and green parts, chopped
- 3 bunches baby bok choy, bite size cuts
- 1 fresh mango, small dice
- 1 cup vegetable broth, sodium-free (homemade is best)
- 1⁄4 cup dark soy sauce
- 1 1⁄4 teaspoons fresh lemon zest
- 1⁄4 cup filtered water
- 2 -3 tablespoons light brown sugar
- 2 tablespoons cornstarch or 2 tablespoons arrowroot
- 1 tablespoon sesame oil (light or dark)
- 2 tablespoons peanut oil or 2 tablespoons canola oil, divided
Directions
- Place tofu in colander. Place colander into a large bowl.
- Allow to drain 3-4 hours-up to overnight covered,in fridge.
- Combine broth, zest, soy, sugar and cornstarch in bowl.
- Whisk well and set aside.
- Heat 1 tbls oil in skillet or wok.
- Add eggplant and water.
- stir and cover.
- Cook over medium heat about 8 minutes until tender, stirring occasionally.
- Remove eggplant and place in bowl with cover to keep warm.
- Raise heat to high and add 1 tbls of oil.
- Add tofu and mushrooms.
- Cook about 5 minutes, stirring constantly.
- Add garlic and 1/2 of green onions.
- Cook~ 1 minute.
- Add bok choy, stir fry until vegetables start to lightly brown.
- Add broth and eggplant.
- Bring to a boil.
- Reduce heat to a simmer for 2-3 minutes.
- Add diced mango.
- Place in serving bowl and sprinkle with sesame oil and the rest of green onions.
- Serve with steamed rice.
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