Stir Fried Tofu, Eggplant, and Brussels Sprouts
Serves 2-3
1 pack extra firm tofu, cubed
1 very small eggplant, cubed and salted
1.5 lbs brussels sprouts, halved or quartered if large
1 large shallot, minced
2 cloves garlic, minced
2 chile peppers, minced
1 tbs chile paste
1 T shoaxing wine
2 T soy sauce
1/4 cup chicken stock
juice of 1/2 lemon
slurry
cilantro, scallion
Stir-fry shallot, garlic, chile, and paste for a minute, and add brussels sprouts. Toss for a few minutes. Add the tofu, eggplant, and liquids and braise 15-20 minutes, or until everything is done.
Thicken with cornstarch slurry if needed.
Garnish and serve.
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