Eggplant Tofu

I've always liked Panda Express' Eggplant Tofu, except I didn't always have the $$$ or car to get some. So I found a recipe similar enough, that was definately just as tasty! To complete the asian-themed dinner I was able to recruit Anna and Monica to make the Trader Joe's Orange Chicken and white rice, respectively.
Monica made the white rice with garlic and ginger.


INGREDIENTS:

• 1 pound extra firm tofu
• 1 tbsp soy sauce
• 2 tbsp water
• 1/2 tsp sesame oil
• 4 small eggplants, diced
• 1/3 cup water
• 8 garlic cloves, minced
• 1-inch peeled fresh ginger, grated
• 3/4 cup vegetable broth or wwater
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 1/2 tbsp sesame oil
• 1/2 tbsp sugar
• 1 tsp hot chili sauce, i use sriracha
• 1 tbsp tomato paste
• 1 tomato, chopped
• sprinkling of sesame seeds for garnish

Cut the tofu into 1/2-inch slices and press them lightly between towels to get some of the moisture out. Combine the 3 tbsp soy sauce, 2 tbsp water, and 1/2 tsp sesame oil. Dip each slice of tofu into the mixture and set on a plate.

Heat an oiled, non-stick skillet until hot. Place the tofu slices in the skillet and cook until browned on both sides. Remove from skillet and cut into cubes. Set aside.

Heat an oiled, non-stick wok and add the eggplant and 1/3 cup water. Cover and cook, stirring often, until eggplant begins to brown. Uncover and add the garlic and ginger and cook for 2 more minutes.

Add all remaining ingredients except the tomato, sesame seed, and tofu. Simmer uncovered until all the eggplant slices are completely cooked--they will be very soft and start to fall apart. Add the tofu cubes and tomato and cook until heated through. Sprinkle with sesame seeds. Enjoy!