A tasty and healthier alternative to fast Chinese food, this amazing stir fry recipe is flavorful, easy and very satisfying. Serve over brown rice or enjoy as is, and you’ll feel like you are indulging at your favorite Chinese food restaurant.
1lbfirm tofu - (drained, patted dry, and cut into small cubes)
1tbsptoasted sesame oil
4green onions - (chopped, white and green parts separated)
2Serrano peppers - finely chopped
6garlic cloves - minced
1tspfresh ginger - minced
⅓cupreduced sodium soy sauce
2tbspmaple syrup
3tbsprice or apple cider vinegar
½tspsalt
¼cupfresh basil - (chopped)
Instructions
Spray a large, nonstick skillet with non-fat cooking spray and set over medium high heat.
Add in tofu and cook, turning occasionally, until browned, about 8-10 minutes.
Transfer tofu to a plate and set aside.
Add eggplant, onion whites, Serrano pepper, salt and sesame oil to the pan. Saute, tossing frequently, until eggplant is tender, about 8 minutes.
Add in garlic and cook for another 2 minutes.
In a small bowl, whisk together soy sauce, vinegar, ginger, and maple syrup. Add into pan and then toss in tofu and scallion greens. Toss gently until sauce thickens, about 2-4 minutes.