YIELD: 4 side-portions
1 Tbsp oil + more for cooking
7 oz. extra firm tofu, pressed (optional), cut into ½-inch cubes
1 tsp ground ginger
2 tsp soy sauce
Ginger Garlic Sauce
2 Tbsp soy sauce
1 tsp sesame seed oil
1 tsp brown sugar or sugar
2 Tbsp rice vinegar or other vinegar
1 large garlic clove, minced
1-inch fresh ginger, minced
1 tsp sesame seeds
2 Tbsp oil
1 long Chinese eggplant, cut into ½” thick circles, then halved
1 cup green beans, trim ends and halved
2 pinches salt
3 green onions, cut into 1” pieces, then halved (long-way)
¼ tsp red chili flakes (Optional)
Heat oil in a large skillet on medium high heat. Add prepared tofu and fry on each side until golden brown –about 8-10minutes, add more oil if needed.
Drizzle soy sauce on top of tofu and cook for another 1-2 minutes.
Serve warm on its own or with Chinese Eggplant & Green Beans.
Prepare all vegetables. Then mix all Ginger Garlic Sauce ingredients together in a small bowl.
Heat 2 Tbsp oil in a large skillet on medium high heat. Add eggplant, green beans, and salt. Sauté for about 7-8 minutes or until eggplant is golden brown and tender, add more oil if needed. Add green onions and red chili flakes, sauté for 1 minute.
Pour in Ginger Garlic Sauce, sauté vegetables until evenly coated. Cook for 1-2 minutes, then turn off heat.
Serve on its own or with tofu.