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Eggplant Tofu
From Statesboro Market2Go
<p>A sweet and tangy vegan eggplant recipe! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: tablefortwoblog.com (Entered by Ariana Giddens)
Serves: 2
Vegan!
Ingredients
14 ounces
Extra firm tofu
1/4 cup
Cornstarch
1/3 pound
Sliced eggplant
1
Bell pepper (preferably red)
3
Scallion stalks (cut into 1 inch pieces)
OR green onions
FOR THE SAUCE:
1/4 cup
Soy sauce
1 tablespoon
Rice vinegar
1/4 cup
Water
2 tablespoons
Brown sugar
1 teaspoon
Grated fresh ginger
2 cloves
Garlic (minced)
2 teaspoons
Cornstarch
Step by Step Instructions
- Whisk all of the sauce ingredients together in a bowl, then set it aside.
- Heat a skillet over medium high heat, then heat the oil in it. Toss the tofu with the cornstarch, then add it to the skillet and let it sit, moving it only as needed to flip it. Tofu can be cooked on two sides or on all sides depending upon your preference.
- Remove the tofu from the skillet and put it onto a metal rack over a baking sheet and set it aside.
- Cook the eggplant, bell peppers, and scallions/green onions in the skillet until crisp, then stir the tofu back in.
- Pour the sauce over the contents of the skillet, reduce the heat to medium-low, let simmer for 5 minutes then serve.