Eggplant Tofu Stir Fry

Enjoy something healthy and delicious this holiday season

The holidays always bring out some of the best tasting food. It's one of the reasons why many of us love this time of year so much. But with several of these amazing foods comes high calories. So how do we eat healthy foods this season and not sacrifice taste?

So there has to be some healthy yet delicious solution to this problem. We have one below. This recipe for Eggplant Tofu Stir Fry is easy to make, healthy, and full of flavor.

Ingredients

• 2/3 cup plus 2 teaspoons cornstarch
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 medium eggplant, peeled and cut into 3/4-inch cubes
• 1 block extra-firm tofu, drained, pressed dry between paper towels and cut into 1-inch cubes
• 1 tablespoon oil
• 1/4 cup vegetable stock
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons sugar
• 1 teaspoon lime juice
• 1 tablespoon grated peeled fresh ginger
• 3 minced jalapeno
• 2 minced cloves garlic
• 1 tablespoon toasted sesame oil

Directions

Combine cornstarch, salt and pepper. Toss eggplant and tofu to coat then deep fry.

In a small bowl, whisk together the stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.

Add 1 tablespoon of oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.

Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.