Healthy Eggplant, Broccoli and Tofu Stir-Fry in Garlic Sauce

Name: Healthy Eggplant, Broccoli and Tofu Stir-Fry in Garlic Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 3-4 serving(s)
Ingredients: 2 -4 tablespoons sesame oil; 1 large onion, diced; 1 (16 ounce) package extra firm tofu, cubed; 12 ounces broccoli; 1 small-medium eggplant, sliced and cubed; 8 garlic cloves, minced; 2/3 cup chicken broth or 2/3 cup vegetable broth, heated; 6 tablespoons rice wine vinegar; 6 tablespoons reduced sodium soy sauce; 2 tablespoons brown sugar; 2 tablespoons cornstarch; 2 tablespoons red pepper flakes, to taste

Submitted by hannahactually

"This is a stir-fry recipe I devised and now love. Be sure to press tofu to get rid of its water by pressing it, wrapped in paper towels or a clean towel, for 30 minutes to a few hours under heavy cookbooks."

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Ready In:: 1hr
Ingredients:: 12
Serves:: 3-4

ingredients

2 -4 tablespoons sesame oil
1 large onion, diced
1 (16 ounce) package extra firm tofu, cubed
12 ounces broccoli
1 small-medium eggplant, sliced and cubed
8 garlic cloves, minced
²⁄₃ cup chicken broth or 2/3 cup vegetable broth, heated
6 tablespoons rice wine vinegar
6 tablespoons reduced sodium soy sauce
2 tablespoons brown sugar
2 tablespoons cornstarch
2 tablespoons red pepper flakes, to taste

directions

In a bowl, prepare sauce: combine heated broth and cornstarch, stirring to dissolve. Add vinegar, soy sauce, brown sugar, and red pepper flakes (to taste). Set aside.
In another bowl, toss eggplant in a few shakes of salt. Let eggplant cubes sit in salt for 20-30 minutes, then rinse with water and pat dry. Doing this eliminates the slightly bitter taste eggplant sometimes has. Set prepared eggplant cubes aside.
Heat oil in a large skillet or wok on stovetop.
Add minced garlic and diced onion and fry until onion becomes golden or translucent.
Add broccoli and stir-fry about 2 minutes, adding more oil or broth if veggies begin to stick to pan.
Add cubed tofu and continue to cook 1-2 minutes; then add cubed eggplant and keep cooking 4-5 minutes, stirring to keep from sticking to the pan bottom.
Finally, turn heat down to medium or a simmer. Stir the sauce you've prepared, and then pour it into the pan. Continue to cook until the sauce thickens nicely.
Serve and enjoy!

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Reviews

This was alright. Unfortunately I had to use a lot more oil than the recipe called for to keep everything from sticking to the pan. I would add the eggplant before the tofu as the tofu completely fell apart once I added the eggplant & stirred everything to mix the eggplant in. By the end, it looked like I was eating scrambled eggs with broccoli & eggplant. The flavour was OK, but I probably wouldn't make this dish again.

Mintara