By Ebenezer Obiri
In a small bowl, mix 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar or maple syrup, and 1 teaspoon cornstarch. Stir until the cornstarch is well dissolved. Set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium heat. Add the sliced eggplant and stir-fry for 4-5 minutes until browned and starting to become tender. Remove the eggplant from the pan and set aside.
In the same pan, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
Return the eggplant to the pan and add the pan-fried tofu. Stir gently to combine the ingredients.
Pour the prepared soy sauce mixture over the eggplant and tofu. Stir carefully to ensure the sauce coats all the ingredients. Let it cook for another 3-4 minutes until the sauce thickens slightly and the eggplant becomes tender.
Add the baby bok choy to the pan. Cover and steam for 2-3 minutes until the bok choy is wilted but still bright green.
Serve the braised eggplant and tofu over the cooked jasmine rice. Garnish with sliced scallions.
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By Ebenezer Obiri
This Chinese Vegetarian Main Course recipe is ready in 45 minutes and features Jasmine rice (cooked), Eggplant (sliced), Firm tofu (pressed and pan-fried) and other delicious ingredients. Contains 420 calories total.
In a small bowl, mix 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar or maple syrup, and 1 teaspoon cornstarch. Stir until the cornstarch is well dissolved. Set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium heat. Add the sliced eggplant and stir-fry for 4-5 minutes until browned and starting to become tender. Remove the eggplant from the pan and set aside.
In the same pan, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
Return the eggplant to the pan and add the pan-fried tofu. Stir gently to combine the ingredients.
Pour the prepared soy sauce mixture over the eggplant and tofu. Stir carefully to ensure the sauce coats all the ingredients. Let it cook for another 3-4 minutes until the sauce thickens slightly and the eggplant becomes tender.
Add the baby bok choy to the pan. Cover and steam for 2-3 minutes until the bok choy is wilted but still bright green.
Serve the braised eggplant and tofu over the cooked jasmine rice. Garnish with sliced scallions.
Calories per Serving: 420
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