Chinese Eggplant & Green beans with Crispy Tofu

YIELD: 4 side-portions

INGREDIENTS

Crispy Tofu

• 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

Stir-fry Ingredients

• 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)

DIRECTIONS

Tofu Directions:

1. 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.

2. Drizzle soy sauce on top of tofu and cook for another 1-2 minutes.

3. Serve warm on its own or with Chinese Eggplant & Green Beans.

Stir-fry Directions

1. Prepare all vegetables. Then mix all Ginger Garlic Sauce ingredients together in a small bowl.

2. 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.

3. Pour in Ginger Garlic Sauce, sauté vegetables until evenly coated. Cook for 1-2 minutes, then turn off heat.

4. Serve on its own or with tofu.

Chinese Eggplant and Green Beans w Crisp

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