Healthy Eggplant, Broccoli And Tofu Stir-Fry In Garlic Sauce - cooking recipe

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
Preparation
    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.
    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.
    Heat oil in a large skillet or wok on stovetop.
    Add minced garlic and diced onion and fry until onion becomes golden or translucent.
    Add broccoli and stir-fry about 2 minutes, adding more oil or broth if veggies begin to stick to pan.
    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.
    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.
    Serve and enjoy!

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