Spicy Chinese Eggplant and Tofu
Nothing fuels a physics midterm like some chinese food! Warm, spicy, and comforting…the perfect food for learning about interference and diffraction! And although I cannot say the same for my actual midterm, I can tell you this turned out amazing. I just kind of created this recipe with what i had on hand so I apologize for its lack of authenticity but it stills tastes delicious! This is a delicious and quick dish that would be great with a side of white rice (I was waaaayy to impatient to wait for the rice cooker) Also, measurements are just estimates! Just add more of what you want as you go to adjust for the spicyness/sweetness you like!
- 1/2 package of tofu, extra firm
- 1 chinese eggplant cut into 1.5 inch chunks
- handful of brown mushrooms, sliced
- 3 green onions, cut into 1 inch pieces
- 2 tablespoons of vegetable oil
- 1-2 tablespoons Soy Sauce
- Dried Chile Pepper flakes (to taste)
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon Worcestershire sauce (careful to look at the ingredients if you are vegetarian! it can contain anchovies)
- 1 tablespoon of honey
Cut tofu into one inch cubes and fry in the oil on medium heat until slightly crispy and golden brown. Add the eggplant and mushrooms. Add the spices and sauces and stir fry until eggplant is tender. Add the green onions and cook for another 30 seconds. Serve immediately.
