Spicy Eggplant Tofu Stir Fry

1 lb eggplant, peeled,sliced (2"long, 1"wide, 1/4" thick, approximately)
16 oz. block tofu, firm
2 T. canola oil (or vegetable oil)
1/4 c. red bell pepper, diced
1 t. garlic, finely minced
1 t. ginger, grated
1 T. green onion, chopped
1 T. chili paste
1 t. red pepper flakes
2 T. rice wine vinegar
2 T. soy sauce (little less or a little more, to taste)
1/2 c. chicken broth (low fat/low sodium)
1 T. sugar (optional)
1 T. white vinegar

1 T. cornstarch, mixed with 2 T. water

adapted from Meemos Kitchen http://meemoskitchen.blogspot.com/2010/09/panda-express-eggplant-tofu.html#axzz21UZiuLS2

1. Drain and cut firm tofu into cubes or triangles, Press tofu pieces between cloth kitchen towel(s) and press out any water. (I found place a cookie sheet with 2 plates, on top of 1 towel and let sit for 10 minutes, helps to press out water). Add tofu to medium-low heated wok or cast iron skillet. Press tofu with spatula to continue removing water. When tofu is golden, flip to continue cooking on other side- continue pressing with spatula.

MARINADE: In medium bowl, mix chili paste, red pepper, rice wine, soy sauce, chicken broth, sugar and vinegar.

Add the dry cooked tofu to the marinade. Let sit 20-30 min.

2. Slice eggplant diagonally, about 1"thickness. Set aside.

3. Heat oil in wok until hot. Add eggplant and fry until browned. Add peppers and stir fry until cooked. Add garlic and ginger. Saute for 1 minutes, being careful not to brown the garlic. Remove all veggies from wok/pan and drain. Set aside.

4. Drain marinade off tofu into the wok/pan. Bring to a boil. Slowly stir in cornstarch to thicken. Add tofu, eggplant, peppers, and green onions. Mix gently to coat with thickened sauce.

5. Serve with rice noodles or rice.

Serving Size: enough for 2-4 people

Number of Servings: 4

Recipe submitted by SparkPeople user SINDLOUHOO.