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Better-Than-Takeout Eggplant Tofu

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Servings 2

Ingredients
  

  • 2 Chinese eggplants (the long kind)
  • ½ block of tofu (8 oz.)
  • ½ red bell pepper
  • 1 tbsp cornstarch
  • 1 tbsp avocado oil sub sesame oil

Sauce

  • 2 tbsp tamari sub soy sauce or coco aminos
  • 1 tbsp rice vinegar
  • 1 tbsp minced garlic ~ 2-3 cloves
  • 1 tbsp minced ginger ~ 1-inch knob
  • 1 tsp chili garlic sauce sub hot sauce of choice
  • ¼ tsp black pepper
  • 1 tsp cornstarch
  • ½ tsp coconut sugar *adjust to taste
  • ¼ cup water

Instructions
 

  • Press tofu for at least 15 minutes first. Cut into triangles and toss with 1 tbsp cornstarch and salt. 
  • Add 1 tbsp avocado or sesame oil to a pan on medium heat. Fry tofu until crisp, about 3-4 minutes per side. 
  • Take tofu out of the pan and now add eggplant and red bell pepper. Make sure to stir occasionally. Cook for 12 minutes while you make the sauce. 
  • Mix all ingredients for the sauce in a small bowl. 
  • Add sauce to pan, allowing it to thicken with the eggplant and bell pepper. 
  • When it’s just about done, turn heat to low, add tofu to the mix, and combine with the sauce and eggplant. 
  • Serve with rice. Garnish with green onions and sesame seeds.