The Bigs: Mighty Main Meals
Credit: Christine Albert
Ingredients
Two eggplants
16 oz. extra firm tofu
4 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon pure maple syrup
2 tablespoons cornstarch
1 tablespoon chili oil
Avocado oil
Instructions
Remove the skin off the eggplant and cut it into large cubes. Sprinkle with salt on both sides. Wait about 15 minutes. Then wash the salt off and pat dry extremely well.
In a small bowl whisk together, soy sauce, vinegar, maple syrup, cornstarch, and chili oil. Set the sauce aside.
Heat avocado oil in a large skillet on medium-high heat. Fry the eggplant and tofu until tender. Then pour in the sauce and stir until the sauce is thick and eggplant is evenly coated.
Special Notes:
Serve with basmati rice!
Compassionate Fun Fact!
Mikey likes to run and hide with his eggplant!
From bananas to eggplant, Mikey is a dine-and-dasher! Mikey likes it!
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