Side Dish
4 - 6 servings
15 minutes
30 minutes
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.
