Eggplant and Tofu

Ingredients

• 1 block extra-firm tofu, pressed & cut into 1-inch cubes

• 2 Chinese eggplants cut into 2-inch slices or 1 eggplant, peeled and cut into 1 inch cubes

• 1/2 teaspoon salt

• 1 tablespoons cornstarch

• 1 sweet onion, cut into ½ inch cubes (optional)

• 1 red bell pepper, cut into ½ inch cubes (optional)

• Mushrooms (optional)

• Fresh basil leaves, torn into small pieces

Sauce

• 3 tablespoons oyster sauce

• 1 tablespoon soy sauce

• 1/4 cup vegetable or chicken stock

• 1/2 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 5 garlic cloves minced

• 1 teaspoon ginger grated

Directions

1. In a small bowl, mix together the sauce ingredients.

2. Pat dry the cubed tofu to remove as much moisture as possible, marinate in sauce while preparing other ingredients.

3. In a large bowl or container, place sliced eggplant and fill with water just enough to cover them. Sprinkle in salt, stir, and let sit in the fridge for 15 minutes. You can use weight, such as a plate or lid, to ensure the eggplant stays submerged.

4. Saute pepper and onion in oil for 5-7 minutes until soft. Add basil for last minute or 2. Remove from pan and set aside.

5. Drain eggplant well. Saute, until lightly browned. Remove from pan and set aside.

6. Drain tofu well and reserve sauce. Toss tofu in 1 tablespoon of cornstarch. Saute until lightly browned.

7. Add sauce and all reserved ingredients. Combine well.

Notes

Serve over rice