Eggplant and Tofu in Spicy Garlic Sauce
- 3 T Shao Hsing cooking wine*
- 2 T mushroom soy sauce*
- ½ c. vegetable stock
- 1 T brown miso*
- 2 T vegetarian oyster sauce*
- 2 T sugar
- 2 T white vinegar
- 2 pounds Chinese or Japanese eggplant
- 2 red bell peppers
- 1 T minced garlic
- 1 T minced fresh ginger
- ¼ c. chopped scallions
- 2 t. ground chili paste*
- 1 T cornstarch, mixed with ¼ c. water
- 1 block firm water-packed tofu, cubed
In a small bowl, mix together the cooking wine, soy sauce, vegetable stock, miso, vegetarian oyster sauce, sugar, and white vinegar. Set aside.
Slice eggplant into 1” pieces. Slice the red peppers into strips.
Heat a small amount of water in a large wok or chef’s pan. Add the garlic, ginger, scallions, and chili paste, and let sizzle for 1 minute, stirring to avoid scorching.
Add the eggplant and red pepper strips and stir fry for 5 minutes or until eggplant is soft. Add sauce mixture and tofu cubes and bring to a boil. Slowly add the cornstarch mixture, a little at a time, stirring constantly, until sauce thickens slightly.
*available at Asian markets
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