Eggplant and Tofu in Spicy Garlic Sauce

Eggplant and Tofu in Spicy Garlic Sauce

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Eggplant recipes appear on this blog so often that I could probably change the name to FatFree Eggplant Recipes. But there’s a reason for that: I love eggplant! I think it’s one of the most versatile vegetables around. If you’ve been avoiding it because you’re afraid you won’t like it, I think it’s time you gave it a try. And this is the recipe you should try. It’s so good that even eggplant haters (like my daughter) like it. They are usually denser, less spongy, and less bitter than the larger eggplants. In this recipe, they are peeled, which makes the texture more appealing to eggplant virgins. They get soft rather than chewy, so be prepared for that before you chow down. Take a moment to savor the aroma of garlic, ginger, and sesame and then dig in. You will not fear eggplant anymore! Look in your Asian market for chili sauce or garlic chili sauce that has red chilies as its primary ingredient. Try to find the kind with the seeds intact, not the smoother type. Then adjust the amount to your desired level of spiciness. soy sauce with the 2 tbsp. Dip each slice of tofu into the mixture and set on a plate. Heat an oiled, non-stick skillet until hot. Place the tofu slices in the skillet and cook until browned. Turn over and brown the other sides. When the tofu is completely browned on both sides, remove it from the skillet and place it on a cutting board. Cut each slice into 8-10 cubes. Heat an oiled, non-stick wok and add the eggplant and 1/3 cup water. Cover and cook, stirring often, until eggplant begins to brown. Uncover and add the garlic and ginger and cook for 2 more minutes. Add the vegetable broth to the eggplant along with all remaining ingredients except the tomato, sesame seeds, and reserved tofu.

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