Japanese Eggplant (Aubergine) With Tofu

Ingredients

• 1 tablespoon sherry wine
• 1 tablespoon dark sesame oil
• 1 garlic clove, minced
• 1 tablespoon fresh peeled gingerroot, minced
• 1 tablespoon rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 1 tablespoon cold water
• 1 tablespoon light sesame oil or vegetable oil
• 1 cup onion, chopped
• 1 (18 ounce) carton firm tofu or extra firm tofu, drained and patted dry with paper towels, diced
• 5 Japanese eggplants, halved and cut into 1/2 pieces
• 3 cups cooked brown rice

Directions

1. 1

   In small saucepan over medium heat, bring sherry, dark sesame oil, garlic, ginger root, vinegar, and 1 TBS of the soy sauce to a low simmer.

2. 2

   Thoroughly stir cornstarch into water until well blended and add to saucepan.

3. 3

   Simmer sauce until thickened, then turn off heat, cover and set aside.

4. 4

   Heat a large skillet or wok over medium-high heat for 1 minute, then add the light sesame oil (or vegetable oil) and heat the oil for a minute.

5. 5

   Add the chopped onion to the skillet, and saute until tender but not golden.

6. 6

   Add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture.

7. 7

   Add the eggplant and sprinkle with remaining 1 TBS of soy sauce, and saute until tender but not mushy.

8. 8

   Stir in sauce.

9. 9

   Serve over brown rice.