Eggplant Tofu Stir Fry Recipe | Full Circle

Ingredients

• 1 cup quinoa
• 1 ¼ cup water
• ½ cup hoisin sauce
• 3 tablespoons rice vinegar
• 1 teaspoon cornstarch
• 3 tablespoons olive oil, divided
• 1 pound firm tofu—drained, patted dry, and cut into 1-inch cubes
• 1 eggplant, cut into 1-inch cubes
• 4-6 mini sweet mix peppers, julienned
• 6 shishito peppers, sliced
• 4 green onions, sliced, white and green parts separated
• 2 garlic cloves, chopped
• 1 red serrano or jalapeno pepper, thinly sliced
• 2 teaspoons soy sauce
• ¼ cup basil leaves, torn