Eggplant (Aubergine) -Tofu Stir Fry

Recipe by sprout 13
READY IN: 30mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 1T oil in large frying pan over medium high heat.
  • Cook tofu in oil for 3-4 minutes per side, flipping once, until golden and crisp. Remove tofu from pan.
  • 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.
  • 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.
  • 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.
  • Add cooked tofu and eggplant to pan with ginger mix. Cook and stir for about one more minute.
  • Pour sauce mixture into pan, bring to boil and cook, stirring, until thickened. This will only take a minute or two.
  • Add chopped cilantro to pan and stir to combine.
  • Serve with plenty of hot cooked rice.
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