Tofu with a spicy kick!

Servings: 4         Time: 45 minutes

 

Tofu with eggplant
Ingredients:
  • 1 package (1 pound) extra firm tofu, cut into strips
  • 1.5 inch piece fresh ginger, peeled and chopped
  • 4-5 cloves garlic, peeled and chopped
  • 1/4 cup fresh cilantro, washed and chopped
  • 1/4 cup low-sodium soy sauce*
  • 2 tablespoons honey
  • Jalapeño to taste, up to 1 whole jalapeño with seeds
  • 1 eggplant, cubed
  • 8 ounces mushrooms, sliced
  • 3-4 carrots, peeled and sliced
  • salt and pepper to taste
  • 2-3 tbsp. olive oil
  • 1 cup uncooked rice, optional

* If you avoid gluten, you can use gluten-free tamari instead of soy sauce.

Directions:

If you are serving this dish with rice, begin cooking rice according to package directions before you start cooking the eggplant.

  1. Combine tofu, ginger, garlic, and cilantro in a medium-sized bowl. Add soy sauce, honey, and jalapeño. Mix well, and allow to marinate 15-20 minutes. 

  2. While the tofu is marinating (and rice is cooking), combine eggplant, mushrooms, and carrots in a skillet. Add 1-2 tablespoons of olive oil, and cook on medium-low heat until carrots and eggplant are soft (approximately 20 minutes). Add salt and pepper to taste. 

  3. Once the tofu has marinated for at least 15 minutes, add 1 tablespoon olive oil to a medium sized skillet. Turn heat to medium, and add the tofu mixture. Allow the tofu to brown on each side. This will begin to occur once some of the liquid evaporates. 

  4. Combine tofu and eggplant together, and serve over rice.