time: 20 minutes
Recipe: San Jose Center, USA
Picture: Ohio Center, USA
: (Pic. 2)
- 1 large eggplant, cut in bite-sized chunks
2 Tablespoons peanut oil (may use canola oil or
- 1 small sweet onion, thinly sliced
- ¾ teaspoon salt
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- ¼ teaspoon black pepper
- ¼ teaspoon dried pepper
- 3 blocks fresh tofu*
(medium soft, cut into
big strips), julienne cut
- 8 stalks scallion (green
part), thinly chopped
- 3 Tablespoons soy sauce (can use Healthy Boy
- 1 Tablespoon apple cider
- 1 Tablespoon brown sugar
- 1 cup vegetable broth (or 1 cup spring
water + ½ teaspoon mushroom seasoning**
- 3 Tablespoons tapioca
starch (or corn starch)*
* Available in Asian markets
- 8 stalks scallion (white
- A few red chili peppers
** Available in Asian markets, the health food stores, or from
all the sauce ingredients in a small bowl. Mix well and set aside.
the peanut oil in a medium pan on high heat. Add in and stir-fry the sliced
sweet onion for about 1 minute or until fragrant. Add the eggplant and stir
Add the salt and continue to stir for about 10
When the eggplant is almost cooked, add the
minced garlic, the minced ginger, the black pepper, and the dried pepper.
Stir-fry for few more minutes.
Next, add tofu and the chopped scallion.
Last, add the sauce mixture and lower the heat.
When the sauce thickens, the dish is ready.
Transfer the stir-fried
eggplant into a plate.
the scallion and red chili pepper on top.