Spicy Eggplant, Pork, and Tofu Stir-fry Recipe – Sunset Magazine

Ingredients

• 1 pound eggplant
• 1 tablespoon vegetable oil
• 1 tablespoon Asian sesame oil
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 8 ounces ground pork
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 1 tablespoon rice or white wine vinegar
• 1 1/2 teaspoons Asian red chili paste
• 2 teaspoons cornstarch
• 8 ounces extra-firm tofu, drained and cut into 1-inch cubes
• 1/4 cup thinly sliced green onions