Eggplant and Tofu in Spicy Garlic Sauce

Recipe courtesy of:
Fatfree Vegan Kitchen

Eggplant and Tofu in Spicy Garlic Sauce

This Szechuan-style dish gets its heat from the chili sauce. Look for chili sauce or garlic chili sauce that has red chilies as its primary ingredient. Try to find the kind with the seeds intact, not the smoother type. Then adjust the amount to your desired level of spiciness.

1 pound tofu
3 tbsp soy sauce
1/2 tsp dark sesame oil
4 small eggplants, about 1-1/2 pounds total, peeled and sliced into strips 2-inches long, 1-inch wide, and 1/4-inch thick
1/3 cup water
6-8 garlic cloves, minced--about 2 tbsp.
1-inch peeled fresh ginger, grated
3/4 cup vegetable broth
1 tbsp vegetarian hoisin sauce
3 tbsp soy sauce
3 tbsp seasoned rice vinegar
1/2 tbsp dark sesame oil
1/2 tbsp granulated sugar
1/2 - 1 tsp hot chili-garlic sauce
1 tbsp tomato paste
1 tomato, coarsely chopped
sprinkling of sesame seeds for garnish (optional)

Cut the tofu into 1/2-inch slices and press them lightly between towels to get the moisture out. Combine the 3 tbsp. soy sauce with the 1/2 tsp. sesame oil. Dip each slice of tofu into the mixture and set on a plate.

Heat an oiled, non-stick skillet until hot. Place the tofu slices in the skillet and cook until browned. Turn over and brown the other sides. When the tofu is completely browned on both sides, remove it from the skillet and place it on a cutting board. Cut each slice into 8-10 cubes. Set aside.

Heat an oiled, non-stick wok and add the eggplant and 1/3 cup water. Cover and cook, stirring often, until eggplant begins to brown. Add the garlic and ginger and cook for 2 more minutes.

Add all remaining ingredients except the tomato, sesame seeds, and tofu. Simmer until all the eggplant slices are completely cooked--they will be very soft and start to fall apart. Add the tofu cubes and tomato and cook until heated through. Serve over rice, sprinkled with sesame seeds.

Makes 4 servings. Each serving, without rice, contains 187 Calories (kcal); 8g Total Fat; (34% calories from fat); 12g Protein; 21g Carbohydrate; trace Cholesterol; 716mg Sodium; 6g Fiber.

NOTE: Reduce the sodium by using water instead of broth, regular rice vinegar instead of seasoned, and reduced sodium soy sauce instead of regular soy sauce.