Ingredients

The following ingredients have 4 Servings
  • 1 pound extra-firm tofu (not silken)
  • 1 tablespoon soy sauce (reduced sodium)
  • 2 tablespoon water
  • 1/2 teaspoon dark sesame oil* (optional, see Notes)
  • 4 small eggplants
  • 1/3 cup water
  • 6-8 garlic cloves (minced (about 2 tbsp.))
  • 1 inch peeled fresh ginger (grated)
  • 3/4 cup vegetable broth or water
  • 1 tablespoon vegetarian hoisin sauce
  • 3 tablespoon soy sauce (tamari, or coconut aminos)
  • 3 tablespoon seasoned rice vinegar
  • 1/2 tablespoon dark sesame oil (optional, see Notes)
  • 1/2-1 tablespoon sugar or other sweetener
  • 1/2-1 teaspoon hot chili sauce or paste (available in Asian markets)
  • 1 tablespoon tomato paste
  • 1 tomato (coarsely chopped)
  • sprinkling of sesame seeds for garnish (optional)

Instruction

  • Cut the tofu into 1/2-inch slices and press them lightly between towels to get some of the moisture out. Combine the 3 tbsp. soy sauce with the 2 tbsp. water and 1/2 tsp. sesame oil. Dip each slice of tofu into the mixture and set on a plate.
  • Heat a non-stick skillet until hot. Place the tofu slices in the skillet and cook until browned. Turn over and brown the other sides. When the tofu is completely browned on both sides, remove it from the skillet and place it on a cutting board. Cut each slice into 8-10 cubes. Set aside.
  • Heat a non-stick wok and add the eggplant and 1/3 cup water. Cover and cook, stirring often, until eggplant begins to brown. Uncover and add the garlic and ginger and cook for 2 more minutes.
  • While the eggplant is cooking, make the sauce. In a small mixing bowl, combine the 3/4 cup vegetable broth or water, hoisin sauce, soy sauce, rice vinegar, sesame oil, sweetener, chili sauce, and tomato paste.
  • Add the sauce to the eggplant. Simmer uncovered until all the eggplant slices are completely cooked–they will be very soft and start to fall apart. Add the tofu cubes and tomato and cook until heated through. Serve over rice, sprinkled with sesame seeds if desired.