Tofu and Eggplant Stir-Fry with Green Beans

Ingredients

Ingredients

• 14 oz firm tofu
• 1 medium eggplant
• 1/2 lb green beans
• 3 garlic cloves
• 1 inch piece fresh ginger
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1/4 cup vegetable broth
• 3 tbsp vegetable oil
• to taste salt

Instructions

1. Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes to remove excess water, then cut into 1-inch cubes.
2. Trim the ends of the green beans and cut the eggplant into bite-sized pieces. Mince the garlic and ginger.
3. Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the tofu cubes and stir-fry for 5-7 minutes until golden and crispy on all sides. Remove and set aside.
4. In the same wok, add the remaining 1 tablespoon of oil if needed. Add the green beans and stir-fry for 3 minutes until they start to soften.
5. Add the eggplant pieces, garlic, and ginger to the wok. Stir-fry for 4-5 minutes until the eggplant is tender and lightly browned.
6. Return the tofu to the wok. Pour in the soy sauce, hoisin sauce, and vegetable broth. Stir well to coat everything evenly and cook for 2 more minutes until the sauce thickens slightly.
7. Taste and adjust seasoning with salt if needed. Serve hot over steamed rice.