Spicy Tofu Stir Fry

Rinse and chop eggplant into bite-sized pieces.

Pour vegetable oil into a 12-inch nonstick frying pan on medium-high heat. When hot, add garlic, onion, mushrooms and eggplant and stir frequently until soft when pierced and lightly browned, about 8 minutes.

Add tofu and stir constantly.

In a bowl, mix soy sauce, sugar, minced ginger, vinegar, chili paste, cornstarch, and water. Pour into the pan and stir until mixture is simmering and thickened, about 1 minute. Add sauce to the stir fry, mix well and take off heat.

Serve over rice or lo mien noodles and enjoy!