Ginger Tofu Eggplant

Combination of eggplant and tofu, with ginger and garlic is quite heavenly.

Pan-fried or baked tofu, infused with flavors from marinating overnight, makes a great addition to simple vegetable dishes. It can be made ahead of time and refrigerated for up to a week, or frozen for a little longer.  I like the Extra Firm tofu and bake it so the texture gets chewy and firm.

Marinate the tofu cubes in a simple ginger-soy sauce-chili marinade and leave it in the fridge overnight. Bake in a 375°F oven for about 10-12 minutes.

Ingredients:
1/2 large globe eggplant, cut into fairly big cubes
8 to 10 cubes of pan-fried marinated tofu
1 cup coarsely chopped spring onions
1 Tbsp fresh grated (or julienned) ginger
2 to 4 cloves garlic, sliced
1 Tbsp crushed red pepper
2 Tbsp oil

1 tsp cornstarch + water as needed for thickening the sauce

garnish:
3 Tbsp chopped cilantro for garnish
3 Tbsp finely chopped spring onions for garnish
2 tsp sesame seeds (toasted, if preferred)

ginger-soy-sesame sauce:
2 Tbsp fresh grated ginger
4 Tbsp light soy sauce
2 Tbsp red wine vinegar
2 Tbsp tamarind concentrate
2 tsp cayenne pepper (less if you prefer)
1 Tbsp brown sugar
1 tsp sesame seeds (toasted, if preferred)
1 finely chopped green chili (optional)
1 Tbsp black bean paste (optional)

Preparation:

1. Mix the sauce ingredients and set aside
2. Heat oil in a wok or pan, add the garlic, ginger, saute briefly, then add the eggplant chunks and crushed red pepper
3. Add the sauce and stir well to coat and cook till eggplant is almost done - cooked through but not mushy; add the pan fried tofu chunks and toss it around a bit till sauce is well incorporated and eggplant is done; thicken with corn starch if the sauce is too runny
4. Garnish with chopped sesame seeds, spring onions and cilantro; serve warm with steamed rice