tofu stir fry, eggplant tofu stir fry, eggplant green bean tofu stir fry, eggplant, stir fry, milk and sugar, milk and sugar sisters, michelle stroebe

While there are numerous reasons I love my Monday evening MNT class (subject, professors, friends, etc), I really enjoy the fact that almost every week I get new requests or ideas for recipes for milk & sugar from my friends in the class.  This week’s request was for a vegetarian dinner recipe, of which we do have many, however I thought this eggplant tofu recipe would be a great addition! (And, hopefully one that my friend will like!)

This recipe is perfect for a quick and nutritious weeknight dinner.  I’ve found (through much trial & error) that the best way to cook eggplant is to chop it, salt it, and let it drain in a colander about 10 minutes before you want to add it to your stir fry. This step is essential in order for the eggplant to be cooked properly and not soak up the oil.  I served this with brown rice, but it would be excellent over chow mein, soba, or buckwheat noodles.  Enjoy!

Eggplant Tofu

2 medium japanese eggplants, cut into bite-sized pieces

~2 cups green beans (or broccoli/bok choy), cut into bite-sized pieces

1 package firm tofu, drained and cut into bite-sized pieces

1 cup basil, chopped

2 garlic cloves, minced

1 inch section of ginger, shredded

1 small shallot, minced

1 tsp sesame oil

1/2  cup vegetable broth

1/2 cup coconut milk

1 Tbsp soy sauce

1 tsp rice vinegar + 1 tsp white vinegar (you can use just one of these, if you prefer)

1 tsp red pepper flakes

1/2 tsp cornstarch (or tapioca starch)

Cut eggplant into bite-sized pieces, salt, and place in a colendar.  Let the eggplant drain for 10 minutes.  When the eggplant has sat 10 minutes, heat the sesame oil in a large wok over medium-high heat.  Add the eggplant and cook 5 minutes.  Add the green beans and cook an additional 5 minutes.  Add a tiny bit more oil (sesame or canola) and add the tofu, shallots, and ginger and cook an additional 2-3 minutes.

Mix the remaining ingredients in a small bowl. Turn the heat to medium-low and add the remaining ingredients.  Let simmer for 5-10 minutes, or until the veggies are tender and about half of the liquid has evaporated.  Serve over rice or noodles and enjoy!

tofu stir fry, eggplant tofu stir fry, eggplant green bean tofu stir fry, eggplant, stir fry, milk and sugar, milk and sugar sisters, michelle stroebe

tofu stir fry, eggplant tofu stir fry, eggplant green bean tofu stir fry, eggplant, stir fry, milk and sugar, milk and sugar sisters, michelle stroebe

 

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