Stir-fry Eggplant with Tofu

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Stir-fry Eggplant with Tofu
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
300 grams Tofu (smoked)
2 thin Eggplant
1 paprika (red)
100 grams
1 onion
0.333 bunch cilantro
200 grams Snow peas
6 Tbsps sesame oil
2 Tbsps soy sauce (dark)
50 milliliters Vegetable broth
1 centimeter ginger (finely grated)
salt
peppers
How healthy are the main ingredients?
TofuSnow peasesame oilsoy saucegingerEggplant

Preparation steps

1.

Cut the tofu into slices. Rinse, slice, and salt the eggplant. Rinse the snow peas and mushrooms and cut into strips. Chop the onion.

2.

Rinse the eggplant under running water and pat dry.

3.

Heat the oil in a large skillet or wok. Saute the eggplant over medium heat for a few minutes, then add the onion and cook a few minutes more. Season with soy sauce, add the remaining vegetables and cook another 5 minutes. While the vegetables cook, combine the tofu with ginger in the vegetable broth and heat in a saucepan over low heat. Finely chop 2/3 of the fresh cilantro and add to the vegetables. Season to taste with salt and pepper. Place the vegetables in serving bowls, top with the tofu and a little of the broth and garnish with remaining cilantro. Serve immediately.