Eggplant, Yam And Tofu Stir Fry
- 1 medium eggplant, peeled and cut into 1" cubes
- 1 medium yam peeled and cut into 1" cubes
- 1 block extra-firm tofu cubed
- 1/4 cup chopped fresh parsley
- 1/3 cup tamari sauce
- 1 tsp. brown sugar
- 1" section of ginger finely chopped
- 1/2 cup hot water
- 2 tbsp. sesame oil
- Marinade the tofu in the tamari, sesame oil, ginger, 1/4 cup water and brown sugar for half an hour. Heat wok to 325 degrees F and add enough oil to coat the bottom and sides of the wok. Add cubed yams and stir fry 5 minutes. Add eggplant and continue to cook. Add 1/4 c. water to the wok to keep yams from burning. Continue to cook until eggplant is tender, but not mushy and yams can easily be pierced with a fork. About 8-10 minutes. Add tofu mixture and parsley and cook until tofu is heated through. Salt & Pepper to taste.
eggplant, cubes, parsley, tamari sauce, brown sugar, section, water, sesame oil
Taken from www.epicurious.com/recipes/member/views/eggplant-yam-and-tofu-stir-fry-1202255 (may not work)