Garlic Eggplant and Tofu Stir-Fry

Instructions

1. 1

   Start the rice. Cut the eggplant into finger-size batons and the tofu into cubes.

2. 2

   Whisk the soy sauce, hoisin, vinegar, cornstarch and ½ cup water.

3. 3

   Fry the tofu in 2 tbsp oil in a large skillet over medium-high heat until golden, 7 minutes; set aside.

4. 4

   Add the remaining oil and the eggplant, cover, and cook 8 minutes, stirring now and then, until soft and browned.

5. 5

   Add the minced garlic and ginger for 30 seconds, return the tofu, pour in the sauce, and toss until thick. Top with green onions and serve over rice.