Japanese Eggplant (aubergine) With Tofu

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 3
• 1 tablespoon sherry wine
• 1 tablespoon dark sesame oil
• 1 garlic clove, minced
• 1 tablespoon fresh peeled gingerroot, minced
• 1 tablespoon rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 1 tablespoon cold water
• 1 tablespoon light sesame oil or 1 tablespoon vegetable oil
• 1 cup onion, chopped
• 1 (18 ounce) carton firm tofu or 1 (18 ounce) carton extra firm tofu, drained and patted dry with paper towels, diced
• 5 japanese eggplants, halved and cut into 1/2 pieces
• 3 cups cooked brown rice

Recipe

• 1 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.
• 2 thoroughly stir cornstarch into water until well blended and add to saucepan.
• 3 simmer sauce until thickened, then turn off heat, cover and set aside.
• 4 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.
• 5 add the chopped onion to the skillet, and saute until tender but not golden.
• 6 add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture.
• 7 add the eggplant and sprinkle with remaining 1 tbs of soy sauce, and saute until tender but not mushy.
• 8 stir in sauce.
• 9 serve over brown rice.