Asian Eggplant Stir Fry

An hour before starting to cook, drain tofu and place it on a plate between super absorbent paper towels. Place a medium saucepan on top and fill the saucepan with something heavy. This will press much of the moisture out of the tofu so that it browns well. Cube tofu into bite-sized pieces and prep vegetables.

In a wok or a large pan, heat 1/2 tablespoon peanut oil over medium heat for 2 minutes. Add tofu to pan. Cook until underside is browned (about 3 minutes), then flip and cook the opposite side until it is also browned. Remove from pan and set aside.

Add remaining 1/2 tablespoon peanut oil to the pan and heat. Add eggplant, green peppers, white onions, and chili pepper. Sauté until eggplant begins to soften but doesn’t get mushy, approximately 5 minutes.

While vegetables are sautéing, prep stir fry sauce by whisking together water, tamari, low-sodium soy sauce, garlic, ginger, light brown sugar, and cornstarch in a small mixing bowl. Make sure there are no cornstarch clumps, otherwise it won’t thicken properly.

Once eggplant has finished cooking, add water chestnuts and sauce to the pan. Cook until water chestnuts are heated through and sauce is simmering and thickened.

Serve immediately.