Vegetarian Tofu Stir-fry

In a large skillet, heat oil over medium-high heat. Stir in onion and cook for one minute. Stir in garlic and ginger, cook for half a minute. Stir in tofu, and cook until golden-ish brown.

Stir in the asparagus and the eggplant cook for 7 to 8 minutes. Add rice vinegar. Add spinach and beans, stir around for 3 to 5 minutes. Don’t let the spinach get too soggy.

Add just a little bit of soy sauce. Serve with brown rice. (To make brown rice, simply follow the box instructions. I used whole grain brown rice.)