- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 1 pound Organic Tofu (Firm)
- 1 small Japanese Eggplant cut into 3/4 inch cubes
- 2 tablespoons Oil
- 1 1/2 teaspoons Organic Ginger Root chopped
- 1 1/2 teaspoons Chopped Organic Garlic
- 1 tablespoon Yellow Bean Paste
- 1 tablespoon Organic Green Onions chopped
- 4 teaspoons Soy Sauce
- 1/2 teaspoon Brown Sugar
- 2 teaspoons Wine
- 1 teaspoon Sesame Oil
- 1/2 teaspoon Cornstarch Paste (1 part cornstarch 2 parts water)
Directions
Cut tofu into 3/4 inch cubes and set in a colander to drain.
Blanch eggplant in boiling water for 3 minutes and drain.
Heat oil in wok over medium-high heat. Add the ginger and garlic, stirring for 10 seconds. Stir in bean paste and cook for another 10-15 seconds.
Add the tofu and remaining ingredients. Cook, stirring continuously until thickened. Serve hot.
