Spicy Bean Curd and Japanese Eggplant
By Chef Martin Yan


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)


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.