Ingredients:
1 tablespoon sherry wine
1 tablespoon dark sesame oil
1 garlic cloves, minced
1 tablespoon fresh peeled gingerroot, minced
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon cornstarch
1 tablespoon cold water
1 tablespoon light sesame oil or 1 tablespoon vegetable oil
1 cup onions, chopped
1 (18 ounce) cartons firm tofu or 1 (18 ounce) cartons extra firm tofu, drained and patted dry with paper towels, diced
5 Japanese eggplants, halved and cut into 1/2 pieces
3 cups cooked brown rice
Directions:
In small saucepan over medium heat, bring sherry, dark sesame oil, garlic, ginger root, vinegar, and 1 TBS of the soy sauce to a low simmer.
Thoroughly stir cornstarch into water until well blended and add to saucepan.
Simmer sauce until thickened, then turn off heat, cover and set aside.
Heat a large skillet or wok over medium-high heat for 1 minute, then add the light sesame oil (or vegetable oil) and heat the oil for a minute.
Add the chopped onion to the skillet, and saute until tender but not golden.
Add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture.
Add the eggplant and sprinkle with remaining 1 TBS of soy sauce, and saute until tender but not mushy.
Stir in sauce.
Serve over brown rice.
Servings: 3
Time preparation: 15 min.
Time total: 40 min.