Eggplant (aubergine) -tofu Stir Fry

Total Time: 6 hrs Preparation Time: 1 hr Cook Time: 5 hrs

Ingredients

• Servings: 4
• 1 lb firm tofu, cut in 1 inch cubes
• 3 medium japanese eggplants, cut in 2 inch cubes
• 4 large shiitake mushrooms, cut in fours (no stems)
• 3 garlic cloves, minced
• 4 stalks green onions, and green parts, chopped
• 3 bunches baby bok choy, bite size cuts
• 1 fresh mango, small dice
• 1 cup vegetable broth, sodium-free (homemade is best)
• 1/4 cup dark soy sauce
• 1 1/4 teaspoons fresh lemon zest
• 1/4 cup filtered water
• 2 -3 tablespoons light brown sugar
• 2 tablespoons cornstarch or 2 tablespoons arrowroot
• 1 tablespoon sesame oil (light or dark)
• 2 tablespoons peanut oil or 2 tablespoons canola oil, divided

Recipe

• 1 place tofu in colander. place colander into a large bowl.
• 2 allow to drain 3-4 hours-up to overnight covered,in fridge.
• 3 combine broth, zest, soy, sugar and cornstarch in bowl.
• 4 whisk well and set aside.
• 5 heat 1 tbls oil in skillet or wok.
• 6 add eggplant and water.
• 7 stir and cover.
• 8 cook over medium heat about 8 minutes until tender, stirring occasionally.
• 9 remove eggplant and place in bowl with cover to keep warm.
• 10 raise heat to high and add 1 tbls of oil.
• 11 add tofu and mushrooms.
• 12 cook about 5 minutes, stirring constantly.
• 13 add garlic and 1/2 of green onions.
• 14 cook~ 1 minute.
• 15 add bok choy, stir fry until vegetables start to lightly brown.
• 16 add broth and eggplant.
• 17 bring to a boil.
• 18 reduce heat to a simmer for 2-3 minutes.
• 19 add diced mango.
• 20 place in serving bowl and sprinkle with sesame oil and the rest of green onions.
• 21 serve with steamed rice.