By CSA Member, Carol Williams-Young
Extra Thoughts: If you don’t like tofu it can be left out our you can add diced chicken
Food Prep: To peel the eggplant, use a large knife – cut off the top – then cut down along the sides, cutting off the skin.
Ingredients:
Canola oil for stir frying eggplant
1 medium eggplant peeled and diced
6 Tablespoons of water
1/2 teaspoon crushed red pepper flakes (or more to taste)
1/2 Tablespoon of minced garlic
1/2 lb. firm tofu, diced and blanched 2-3 minutes in boiling water and drained (tofu can be left out or substitute with chicken)
2 1/2 teaspoons white sugar (double)
1 Tablespoon soy sauce (double)
1 Tablespoon oyster sauce (double)
Brown or white rice, for serving
1. Heat the canola oil in a skillet over high heat. Cook and stir eggplant until very tender and browning.
2. Stir in water, red pepper flakes, and garlic. Cover and simmer until nearly all the water has absorbed, stirring occasionally.
3. While the eggplant is cooking, whisk sugar, soy sauce, and oyster sauce in a small bowl until sugar has dissolved. Add tofu to pan.
4. Stir sauce into the eggplant, stir well, and cook until the sauce has thickened. It will start to look like the eggplant is caramelized with the sauce. Spoon over rice. Serve and enjoy!