Eggplant & Tofu Stirfry

• 1 tbsp Sesame Oil
• 1 tbsp Ginger
• 1 tbsp Garlic
• 1/4 cup Soy Sauce
• 1 tbsp Sugar
• 1 tbsp Rice Wine Vinegar
• 1 1/2 tsp Red Chili Paste
• 2 tsp Corn Starch
• 8 oz Tofu
• 1 lb Eggplant

1. Cut eggplant and tofu into cubes and fry in sesame oil till browned
2. Add ginger and garlic
3. In bowl mix remaining ingredients with 1/4 cup water
4. Simmer in pan until thickened
5. Gently stir in eggplant and tofu

sesame oil, ginger, garlic, soy sauce, sugar, vinegar, red chili paste, starch, eggplant

Taken from cookpad.com/us/recipes/332476-eggplant-tofu-stirfry (may not work)