This looks like it has a lot of steps, but it’s actually quite simple. Be sure to prep everything before you start cooking and you’ll be sitting down to eat before you know it. Much better than take-out!
1/2 block firm tofu, cut into 1-inch pieces
1 large eggplant, cut into 1-inch cubes
1/2 bag of frozen broccoli (about 1 large head)
For the sauce
1 TBL Bragg’s or soy sauce
1 tsp sugar
1/2 tsp pepper
1/2 tsp cayenne
1 tablespoon Chinese black vinegar. (substitute with cider vinegar or balsamic)
1/2 cup water
1-3 TBL black bean chili sauce (we used Lee Kum Kee brand)
2 TBL ginger, minced
2 TBL garlic, minced
5 green onions, diced
1 tsp sesame oil
oil for cooking
First, press the tofu. Then, in a medium bowl, whisk together the soy sauce, sugar, pepper, cayenne, vinegar, and water. Set aside.
In a large pan, heat the cooking oil. Fry the eggplant cubes on high heat till they are golden, about 5 minutes. The eggplant doesnt have to be fully cooked, just browned on the outside. Add broccoli and cook 1 more minute. Set the vegetables aside on a plate.
Next, lower heat to medium and add a pinch more oil. Cook the tofu on each side until it is a nice brown color all over. Remove tofu and set aside.
To make the sauce, saute ginger and garlic about 2 minutes on medium heat. Remove pan from heat and carefully add the black bean sauce and soy sauce mixture.
Return pan to the stove and return vegetables and scallions. Stir well. Cook on high for 5 minutes or till the eggplant has softened but is not mushy. Lower heat to low and Add the sesame oil.
Serve with rice!
Adapted from Veggie Belly