- 400 g Smart Foods' Smarrt Marinated Tofu or Extra Firm Tofu
- 4 tbsp soy sauce 2 tbsp. water
- 1 tbsp dark sesame oil (vegetable oil)
- 2 medium eggplants (peeled and sliced into strips)
- 1/3 cup water
- 6-8 garlic cloves, minced--about 2 tbsp.
- 1-inch peeled fresh ginger, grated 3/4 cup vegetable broth or water
- 3 tbsp seasoned rice vinegar
- 1/2 tbsp sugar or other sweetener
- 1/2 - 1 tsp chili sauce 1 tbsp tomato paste
- 1 tomato, coarsely chopped
- Cut the Tofu into 1/2-inch slices or cube sizes of your choice.
- Combine 3 tbsp. soy sauce with the 2 tbsp. water and 1/2 tsp. sesame oil.
- Dip each slice of tofu into the mixture and set on a plate. Be careful to avoid breaking the tofu.
- Heat an oiled, non-stick pan until hot. Place the tofu slices in the pan/skillet and cook until browned.
- Turnover and brown the other sides.
- When the tofu is completely browned on both sides.
- Remove it from the pan and place it on a cutting board. Cut each slice into 8-10 cubes. Set aside. (This is an optional step, it depends on the size of the tofu slices you originally cut out)
- Heat an oiled, non-stick pan and add the eggplants and 1/3 cup water. Cover and cook, stirring often, until eggplant begins to brown. Uncover and add the garlic and ginger and cook for 2 more minutes.
- Add all remaining ingredients except the tomato and tofu. Simmer uncovered until all the eggplant slices are completely cooked--they will be very soft and start to fall apart.
- Add the tofu cubes and tomato and cook until heated through. Serve over rice, sprinkled with sesame seeds (optional).