Eggplant and Tofu Stir- Fry

Ingredients

• Rice wine vinegar

  8 tsp or 40g

• Cornstarch

  1 tsp or 3g

• Tofu

  Silken, firm, Mori-nu, soy

  1 lb or 454g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Garlic

  Raw

  2 clove or 6g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Salt

  Table

  ¼ tsp or 2g

• Basil

  Fresh

  12 leaf, whole or 6g

• Organic Brown Rice

  O Organics

  3 ¹¹⁄₁₆ oz or 105g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

Directions

1. Follow directions on package for cooking the rice.
2. Combine the hoisin, vinegar, and cornstarch in a bowl and mix well. Cut Tofu in 1 inch cubes. Cut eggplant into 1/2 inch pieces. Cut scallion and separate greens and whites.
3. Add 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu; cook by turning occasionally, until its browned. Put aside.
4. Add the remaining 3 tablespoons of oil to the skillet and add the eggplant, scallion whites, garlic, chili, and ¼ teaspoon salt.
5. Cook by tossing frequently, until the eggplant is tender..
6. Add the hoisin mixture, tofu, and scallion greens to the eggplant and cook, tossing gently, until the sauce is thickened.
7. Serve with the rice and sprinkle with the basil.

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