Stir-fry Eggplant with Tofu
Ingredients
Preparation steps
Cut the tofu into slices. Rinse, slice, and salt the eggplant. Rinse the snow peas and mushrooms and cut into strips. Chop the onion.
Rinse the eggplant under running water and pat dry.
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.
