Spicy Tofu and Eggplant with Garlic Sauce

By Mansi Parikh

Part 1
1 pound extra-firm tofu
4 tbsp soy sauce
3 tbsp. water
1/2 tsp sesame oil

Part 2
2 Chinese eggplants peeled or unpeeled, (Cut into approx 1" strips)
1/3 cup water
1/2 tsp sesame oil
7-8 garlic cloves, minced
1-inch peeled fresh ginger, grated

Part 3
2 tbsp soy sauce or (low sodium)
3/4 cup water
2 tbsp vegetarian hoisin sauce
3 tbsp seasoned rice vinegar
2 1/2 tbsp hot chili sauce
1 tomato, coarsely chopped
sprinkling of sesame seeds for garnish (optional)

Part 1: Cut the tofu into 1/2-inch cubes and press them lightly between towels. Combine 4 tbsp. soy sauce with 3 tbsp. water and 1/2 tsp. sesame oil. Dip each slice of tofu into the mixture and leave for a few minutes. (the longer you leave the tofu in the liquid, the more flavor it will absorb.) Heat 1/2 tbsp sesame oil in a non-stick skillet and place the tofu cubes in the skillet and cook until browned. Turn over and brown the other sides, then set aside.

Part 2: Heat 1/2 tbsp sesame oil in a non-stick wok and add the eggplant and 1/3 cup water. Cover and cook, stirring often, until eggplant begins to brown. Then add the garlic and ginger and cook for 2 more minutes.

Part 3: Add 2 tbsp soy sauce or (low sodium), 3/4 cup water, 2 tbsp vegetarian hoisin sauce, 3 tbsp seasoned rice vinegar, 1/2 tbsp dark sesame oil, 2 1/2 tbsp hot chili sauce to the eggplant and simmer uncovered until all the eggplant slices are completely cooked--they will be very soft and start to fall apart.
Then add the tofu cubes and tomato and cook until heated through.

This makes for a great quick, low calorie meal.

Serving Suggestion: Serve with brown rice