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Japanese Eggplant and Tofu Stir-Fry


1 pound firm tofu, cut into 1-inch cubes and well drained on paper towels
3 medium Japanese eggplants, cut into 2-inch cubes
8 ounces shitake mushrooms, cut into quarters
4 garlic cloves, minced
3 to 4 green onions, chopped
2 small bunches bok choy, cut up
1 cup vegetable broth
1/4 cup soy sauce
1/4 cup water
2 tablespoons light brown sugar
2 tablespoons corn starch
Oil
directions
Combine the water, broth, soy sauce, sugar and cornstarch in a bowl. Blend well. Set aside.

Heat a little oil in a skillet or wok. Add the eggplant and 1/4 cup water; cover and cook about 8 minutes, or until tender, stirring occasionally. Remove and set aside.

Heat a little more oil and add mushrooms and tofu. Cook about 5 minutes, stirring constantly. Add garlic and half of the green onions. Cook another minute. Add bok choy and cook until vegetables start to lightly brown. Add the broth mixture and eggplant. Bring to boil. Reduce heat and simmer 1 minute. Sprinkle with reserved green onions. Serve.

suggestions
Serve with steamed rice.