- Stir Fry
- 14 ounces firm tofu
- 2 Chinese or Japanese eggplants
- 2 garlic cloves, minced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 white onion, thinly sliced
- Basil leaves
- 1/2 cup water
- 1/4 cup low sodium tamari
- 1 tablespoon Hoisin sauce (optional)*
- 2 teaspoons arrowroot (or corn starch)
- 1 teaspoon chili sauce (optional)*
- Drain tofu 1 1/2 hours before preparing recipe by placing it in a tofu press and extracting the excess water.
- Preheat oven to 400°F.
- Cut tofu into small cubes and place on parchment-lined baking sheet. Bake for 25 minutes until dry and firm. Remove from oven and let cool.
- As tofu is baking, cut eggplant into small sections about 3/4 inch thick.
- Prepare the sauce by whisking water, tamari, Hoisin and chili sauce (if using), and arrowroot until it dissolves.
- Add eggplant to non-stick skillet with small amount of water and cook over medium-low about 15 minutes, stirring every 5 minutes.
- Remove from pan and set aside.
- Add onions to the same skillet. Cook until softened and lightly browned, then add peppers and cook until heated through but still crisp.
- In the last few minutes, add minced garlic. Stir regularly as vegetables cook, adding a few drops of water as needed if sticking occurs.
- Turn heat up to medium. Add tofu, eggplant, and sauce, then stir.
- After sauce has heated up, turn down to medium-low and cook until sauce thickens and has coated the tofu and vegetables.
- Remove from heat and add basil leaves. Serve with a side of wild rice.
*Hoisin sauce and chili sauce are listed as optional because of their high sodium content. Homemade Hoisin and chili sauce are good alternatives to high sodium store-bought sauces.