Healthy Eggplant, Broccoli and Tofu Stir-Fry in Garlic Sauce |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a stir-fry recipe I devised and now love. Be sure to press tofu to get rid of its water by pressing it, wrapped in paper towels or a clean towel, for 30 minutes to a few hours under heavy cookbooks. Ingredients:
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 |
Directions:
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!
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