Eggplant (Aubergine) -Tofu Stir Fry

Delicious vegetarian stir-fry with a tangy, spicy sauce. Cooking the tofu and eggplant separately may be a little bit more labor-intensive, but the end result is much better this way.

• Ready In: 30 mins
• Serves: 3

Ingredients

• 1  medium eggplant, cubed
• 15  ounces tofu, cubed (pressed to remove water if desired)
• 1⁄2 inch gingerroot, minced
• 1  jalapeno pepper, seeded and sliced
• 3  green onions, sliced
• 1  garlic clove, sliced
• 3  tablespoons soy sauce
• 1  lime, juice of
• 1  tablespoon sugar
• 1  tablespoon flour
• 1⁄4 teaspoon  sesame oil
• 1⁄3 bunch cilantro, chopped
• 2  tablespoons  vegetable oil
•  water

Directions

1. Heat 1T oil in large frying pan over medium high heat.
2. Cook tofu in oil for 3-4 minutes per side, flipping once, until golden and crisp. Remove tofu from pan.
3. In heated pan with residual oil, saute eggplant cubes until fully cooked but not soggy. This may take 5-10 minutes depending on how large you cut the eggplant. Remove eggplant from pan.
4. Meanwhile, prepare sauce. In a 1 or 2 cup measuring cup, stir together soy sauce, lime juce, sugar, flour, sesame oil. Add enough water to make about 2/3 cup liquid. May add more or less water if you like an especially thick or thin sauce.
5. Add 1T of oil to the hot pan. Cook ginger in hot oil for about 1 minute, then add jalapeno, green onion, and garlic. Cook for about 2 minutes more.
6. Add cooked tofu and eggplant to pan with ginger mix. Cook and stir for about one more minute.
7. Pour sauce mixture into pan, bring to boil and cook, stirring, until thickened. This will only take a minute or two.
8. Add chopped cilantro to pan and stir to combine.
9. Serve with plenty of hot cooked rice.