Eggplant and tofu in spicy garlic sauce
1 pound pasta
1 box extra firm tofu
1 tablespoon soy sauce
2 tablespoons water
1/2 teaspoon sesame oil
1 1/2 pounds eggplant, peeled and sliced into thin strips
1/3 cup water
8 cloves garlic, minced
1″ fresh ginger, grated
3/4 cup vegetable broth
1 tablespoon hoisin sauce
3 tablespoons soy sauce
3 tablespoons seasoned rice vinegar
1/2 tablespoon dark sesame oil
1/2 tablespoon sugar
1/2 teaspoon sriracha (hot chili sauce)
1 tablespoon tomato paste
1 tomato, chopped
Cut the tofu into 1/2″ slices and press them lightly between towels to get some of the moisture out. Combine the 3 tablespoons soy sauce with the 2 tablespoons water and 1/2 teaspoon sesame oil. Dip each slice of tofu into the mixture and set on a plate.
Set up a pot of water for the pasta. When boiling, cook the pasta per package instructions. Meanwhile…
Heat an oiled skillet until hot. Place the tofu slices in the skillet and cook until browned. Turn over and brown the other sides. When the tofu is completely browned on both sides, remove it from the skillet and place it on a cutting board. Cut each slice into 8-10 cubes or slices. Set aside.
Heat an oiled skillet or wok and add the eggplant and 1/3 cup water. Cover and cook, stirring often, until the eggplant begins to brown. Uncover and add the garlic and ginger and cook for 2 more minutes.
Add all the remaining ingredients except the tomato, sesame seeds, and tofu. Simmer uncovered until all the eggplant slices are completely cooked – they will be very soft and start to fall apart. Add the tofu and tomato, and cook until heated through.
Plate the pasta and cover it with the eggplant/tofu mixture. Sprinkle top with sesame seeds. Makes 4 servings.