Eggplant and Tofu Stir- Fry

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Hoisin sauce

  Ready-to-serve

  8 tbsp or 128g

• Rice wine vinegar

  3 tbsp or 45g

• Cornstarch

  1 tsp or 3g

• Canola oil

  4 tbsp or 56g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  16 oz or 454g

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Scallions

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

  4 medium or 60g

• Garlic

  Raw

  2 cloves, minced or 6g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Salt

  Table

  1 dash or 0.4g

• Basil

  Fresh

  4 tbsp, chopped or 11g

Directions

1. Cook the rice according to package instructions.
2. In a bowl, mix hoisin sauce, rice wine vinegar, and cornstarch until smooth.
3. Cut tofu into 1-inch cubes. Dice eggplant into 1/2-inch pieces. Slice scallions, keeping greens and whites separate.
4. Heat one-fourth of the oil in a large nonstick skillet over medium-high heat. Add tofu and cook, turning occasionally, until browned. Set aside.
5. Add remaining oil to the skillet. Add eggplant, scallion whites, garlic, jalapeno, and salt. Cook, tossing frequently, until eggplant is tender.
6. Add the hoisin mixture, tofu, and scallion greens to the skillet. Cook, tossing gently, until the sauce thickens.
7. Serve the stir-fry with rice and sprinkle with fresh basil.

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