A wonderful dish made of a combination of eggplant and tofu which is tossed with a thick tasty garlic tomato sauce. Super simple and delicious! Enjoy them with your favorite rice for a perfect combo!
Send some love to lightorangebean.com where we found this recipe!
Preheat oven to 400 °F/200C.
Wash the eggplant well. Cut off the top ends. Halve the eggplant then cut into 3”/7,5cm long strips. Place the eggplant strips with the skin side up on the oil greased baking sheet. Bake for 8 minutes.
Drain the excess water from the tofu package. Cut the tofu into 1 inch/2,5cm cubes. Cut the peppers into 3 inch/7,5cm long strips.
Heat 1 tbs oil in a sauté pan over high heat. Add tofu, and stir gently without breaking the tofu cubes. Fry until the sides of tofu cubes are slightly brown. Add eggplant strips, green pepper, red pepper, and a pinch of salt. Stir to mix well (about 3 minutes). Transfer the mixture into a serving dish and set aside.
Heat the rest of oil in the sauté pan over medium heat. Add ginger and garlic. Stir occasionally until fragrant. Add tomato paste, salt, pepper, and water. Bring to a boil then simmer for 1 minute.
Bring the tofu mixture back to the sauté pan. Mix well with the garlic tomato sauce. Cover with a lid and simmer for 2 minutes.
Garnish with green onion and sesame seeds before serving. Serve hot.
By VeggieSouls
