Japanese Eggplant Aubergine With Tofu

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This is a quick, healthy meal i discovered when i didn't have all of the ingredients to make a moosewood stuffed eggplant recipe. Double the sauce if you want extra sauce for your rice.

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Steps

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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.

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Thoroughly stir cornstarch into water until well blended and add to saucepan.

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Simmer sauce until thickened , then turn off heat , cover and set aside.

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Heat a large skillet or wok over medium-high heat for 1 minute , then add the light sesame oil and heat the oil for a minute.

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Add the chopped onion to the skillet , and saute until tender but not golden.

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Add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture.

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Add the eggplant and sprinkle with remaining 1 tbs of soy sauce , and saute until tender but not mushy.

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Stir in sauce.

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Serve over brown rice.

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Ingredients

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sherry wine, dark sesame oil, garlic clove, gingerroot, rice vinegar, soy sauce, cornstarch, cold water, light sesame oil, onion, firm tofu, japanese eggplants, cooked brown rice