Eggplant and Tofu Stir-Fry

A quick weeknight stir-fry with tofu, eggplant, and peppers.

Garnish with scallions and serve with rice.

Ingredients

• 1 tbsp salt

• 1 large eggplant, cut into 3/4-inch thick strips

• 35g (1/3 cup) cornstarch

• 3 tbsp sesame oil, divided

• 1 onion, diced

• 2 red bell peppers, cut into long strips

• 3 garlic cloves, minced

• 1 tsp ginger, minced

• 1/2 tbsp black bean paste

• 14 oz extra-firm tofu, drained, pressed, and finely diced

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 2 green onions, thinly sliced

• Rice, for serving

Instructions

1. Dissolve the salt in a bowl of cold water. Let the eggplant soak in the saltwater for 15 minutes while you prepare the rest of the ingredients.

2. Drain the eggplant and toss it with the cornstarch. Cook the eggplant either by frying it in a pan with 2 tbsp sesame oil or by air frying at 400F for 15 minutes. Set the eggplant aside.

3. Heat up the remaining sesame oil in a large pan. Fry the onion and bell peppers until the onions are transluscent.

4. Add in the garlic, ginger, and black bean paste and cook until fragrant. Add the tofu and cook for a few minutes before then adding the cooked eggplant.

5. In a small bowl, combine the soy sauce, rice vinegar, and water. Add the sauce to the pan and cook until the sauce thickens. Taste and adjust seasonings.

6. Garnish with green onions and serve over rice.