Japanese Eggplant and Tofu Stir Fry
Ingredients
- eggplant
- tofu
- broccoli
- mushrooms
- 2 tablespoons olive oil
- sesame seeds
- green onions
- rice (for serving)
Sauce
- 1 tablespoon Lakanto or cane sugar
- 1 tablespoon chickpea miso
- 3 tablespoons tamari
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 tablespoon chili miso sauce
- 1/2 teaspoon chili flakes
- 1 large clove garlic
- 1 teaspoon minced ginger
- 1/4 teaspoon white pepper
- 1 tablespoon arrowroot starch
Preparation
Whisk the sauce ingredients together in a bowl
Heat a large nonstick pan or wok
Add 2 tablespoons olive oil
Sear eggplant and tofu
Add broccoli and mushrooms and sauté until vegetables start to soften
Add sauce and toss to coat evenly
Sprinkle sesame seeds and green onion on top and serve over rice
