Stir Fry Eggplant Tofu

4 servings

prepSoak eggplant slices in salted water for 15 minutes, then pat dry
prepPat dry tofu cubes to remove excess moisture
3 tbsp / 45 ml vegetarian mushroom "oyster" sauce	Mix sauce ingredients		Return eggplant & tofu, sauté 1 min, pour in sauce	Top with sesame seeds & green onion, serve
1 tbsp / 15 ml soy sauce
1/4 cup / 60 ml vegetable stock
1/2 tbsp / 7.5 ml rice vinegar
1 tsp / 5 ml sesame oil
1 block extra-firm tofu, patted dry & cut into 1-inch cubes	Toss tofu in cornstarch	Sear tofu until golden & crispy, transfer to plate
1 tbsp / 8 g cornstarch (for tofu)
2 Chinese eggplants, cut into 2-inch slices	Soak eggplant in salted water, drain, pat dry, toss in cornstarch	Sear eggplant until charred, set aside
1/2 tsp salt
1 tbsp / 8 g cornstarch (for eggplant)
2 shallots, finely diced	Sauté shallots until lightly golden, 3 min	Add garlic, ginger & chili, cook until fragrant
5 garlic cloves, minced
1 tsp / 5 g ginger, grated
1 Thai chili, thinly sliced (optional)
1 tsp toasted sesame seeds (optional, for garnish)
1 green onion, thinly sliced (optional, for garnish)

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