Tonight for dinner I wanted tofu, but then I also wanted eggplant. I’ve seen the combo before but never have had a recipe. I decided to create my own. I knew I wanted something sweet and spicy so I gathered my ingredients to come up with my desired flavor. I must say, I outdid myself! This was delicious. So delicious that I am probably going to make again very soon. Soon like this upcoming week, lol.
I am going to try and perfect my craft by adding more colors to the dish. I was working with what I had. Next time I will also use red and yellow peppers since it is a stir fry. I definitely need and want to invest in a wok. A wok would be perfect for alot of my dishes.
1 eggplant, sliced vertically from top to bottom and then cut horizontally
1 block of tofu, extra firm, drained, cubed
1 green pepper, sliced vertically
1 onion, sliced vertically
1/4 cup chopped green onion
1 tbs minced ginger
1 tbs minced garlic
4 tbs olive oil, 2 parts
1 cup of white rice
3 tbs water
3 tbs rice vinegar
3 tbs low sodium soy sauce
1 tbs Sirachi hot chili sauce
1 tbs gluten-free Szechuan sauce
2 tbs light brown sugar
2 tsp lime juice
1. First, drain tofu and set aside about an hour before prepping your meal. Slice eggplant.
2. Heat 2 tbs of oil in heavy pan or wok. Add garlic and then add eggplant and cover.
3. Once eggplant is cooked remove from pan and set aside.
5. Heat 2 tbs of olive oil in another pan. Cut tofu into cube-sized pieces and add. Allow to brown for 7-10 minutes.