Healthy Eggplant, Broccoli And Tofu Stir-fry In Garlic Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 2 -4 tablespoons sesame oil
• 1 large onion, diced
• 1 (16 ounce) package extra firm tofu, cubed
• 12 ounces broccoli
• 1 small-medium eggplant, sliced and cubed
• 8 garlic cloves, minced
• 2/3 cup chicken broth or 2/3 cup vegetable broth, heated
• 6 tablespoons rice wine vinegar
• 6 tablespoons reduced sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch
• 2 tablespoons red pepper flakes, to taste

Recipe

• 1 in a bowl, prepare sauce: combine heated broth and cornstarch, stirring to dissolve. add vinegar, soy sauce, brown sugar, and red pepper flakes (to taste). set aside.
• 2 in another bowl, toss eggplant in a few shakes of salt. let eggplant cubes sit in salt for 20-30 minutes, then rinse with water and pat dry. doing this eliminates the slightly bitter taste eggplant sometimes has. set prepared eggplant cubes aside.
• 3 heat oil in a large skillet or wok on stovetop.
• 4 add minced garlic and diced onion and fry until onion becomes golden or translucent.
• 5 add broccoli and stir-fry about 2 minutes, adding more oil or broth if veggies begin to stick to pan.
• 6 add cubed tofu and continue to cook 1-2 minutes; then add cubed eggplant and keep cooking 4-5 minutes, stirring to keep from sticking to the pan bottom.
• 7 finally, turn heat down to medium or a simmer. stir the sauce you've prepared, and then pour it into the pan. continue to cook until the sauce thickens nicely.
• 8 serve and enjoy!