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Categories:
onion broccoli eggplant garlic chicken broth rice wine vinegar soy sauce brown sugar cornstarch red pepper
Viewed: 75 - Published at: 9 years agoIngredients
- 2 -4 tablespoons sesame oil
- 1 large onion, diced
- 1 (16 ounce) package extra firm tofu, cubed
- 12 ounces broccoli
- 1 small-medium eggplant, sliced and cubed
- 8 garlic cloves, minced
- 2/3 cup chicken broth or 2/3 cup vegetable broth, heated
- 6 tablespoons rice wine vinegar
- 6 tablespoons reduced sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons red pepper flakes, to taste
Method
- In a bowl, prepare sauce: combine heated broth and cornstarch, stirring to dissolve. Add vinegar, soy sauce, brown sugar, and red pepper flakes (to taste). Set aside.
- In another bowl, toss eggplant in a few shakes of salt. Let eggplant cubes sit in salt for 20-30 minutes, then rinse with water and pat dry. Doing this eliminates the slightly bitter taste eggplant sometimes has. Set prepared eggplant cubes aside.
- Heat oil in a large skillet or wok on stovetop.
- Add minced garlic and diced onion and fry until onion becomes golden or translucent.
- Add broccoli and stir-fry about 2 minutes, adding more oil or broth if veggies begin to stick to pan.
- Add cubed tofu and continue to cook 1-2 minutes; then add cubed eggplant and keep cooking 4-5 minutes, stirring to keep from sticking to the pan bottom.
- Finally, turn heat down to medium or a simmer. Stir the sauce you've prepared, and then pour it into the pan. Continue to cook until the sauce thickens nicely.
- Serve and enjoy!
