Eggplant, Shiitake, Broccoli and Tofu Stir Fry


This is the perfect recipe when you’re craving Asian and don’t want greasy takeout. Of course I’ve healthed it up a bit cutting back on the fat and using chicken broth. Serve it with rice, I uses black rice.

1/4 c soy sauce
1/4 c rice wine vinegar
16 oz firm tofu, diced
1 eggplant, chopped same size as tofu
1/4 c soy sauce
1/4 c rice wine vinegar
16 oz fresh shiitake mushrooms, Sliced
1 bunch broccoli, chopped
1 bunch of scallions, Chopped
1 c chicken broth, give or take
2 TBSP canola oil
1 TBSP honey
2 TBSP ginger, chopped
2 TBSP garlic, chopped
1 TBSP, Sriracha sauce

Combine the soy sauce, vinegar and tofu. Toss gently to coat tofu and eggplant, set aside to marinate.

Heat the oil in a sauté pan over medium-high heat. Add the tofu ad eggplant, reserving marinade, and cook until crisp and golden-brown, about 4 minutes on each side. Remove the tofu and keep warm.

Heat chicken stock in the pan tp deglaze, until reduced by 1/2. Add the honey, scallions, ginger, garlic and Sriracha to the pan, add the mushrooms and broccoli. Sauté the vegetables until the broccoli is tender, about 2 minutes. Add tofu and eggplant to heat through.

Serves 4.