Japanese Eggplant (Aubergine) With Tofu

Recipe by Teej4734
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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