Stir-fried Eggplant and Tofu with Garlic and Chilies
- 2 Tbs. sesame seeds
- 2 Tbs. soy sauce
- 2 Tbs. dry white wine, dry sherry or unseasoned rice vinegar
- 1 tsp. cornstarch
- 6 Tbs. corn or other light vegetable oil
- 4 garlic cloves, minced
- 4 serrano chilies, seeded and minced
- 2 red Anaheim chilies, seeded and cut into 1-inch squares
- 3 or 4 Asian eggplant, about 1 lb. total, cut into 1-inch cubes
- 1 lb. firm tofu, drained and cut into 1-inch cubes
- 1/4 cup chopped fresh cilantro
In a small bowl, stir together the soy sauce, wine and cornstarch until the cornstarch dissolves. Set aside.
In a wok or large, deep fry pan over high heat, heat 2 Tbs. of the oil. When the oil is hot, add the garlic and serrano chilies and toss and stir until fragrant, about 30 seconds. Add 2 more Tbs. of the oil and, when hot, add the Anaheim chilies. Toss and stir for 30 seconds more. Add the remaining 2 Tbs. oil and again allow to heat. Then add the eggplant and cook, turning often, until the eggplant has softened and browned a bit, 10 to 12 minutes.
Quickly stir the soy mixture and then add to the pan along with the tofu. Toss and stir to coat all the ingredients, then cover and cook until the eggplant is tender, the tofu is heated through and the liquid has thickened slightly, 1 to 2 minutes more.
Remove from the heat and stir in the cilantro. Transfer to a warmed serving dish and sprinkle with the sesame seeds. Serve immediately.