Japanese Eggplant (Aubergine) With Tofu Recipe

Name: Japanese Eggplant (Aubergine) With Tofu Recipe
Total time: 40 min
Ingredients: 1 tablespoon sherry wine; 1 tablespoon dark sesame oil; 1 garlic clove, minced; 1 tablespoon fresh peeled gingerroot, minced; 1 tablespoon rice vinegar; 2 tablespoons soy sauce; 1 teaspoon cornstarch; 1 tablespoon cold water; 1 tablespoon light sesame oil or 1 tablespoon vegetable oil; 1 cup onion, chopped; 1 (18 ounce) carton firm tofu or 1 (18 ounce) carton extra firm tofu, drained and patted dry with paper towels, diced; 5 Japanese eggplants, halved and cut into 1/2 pieces; 3 cups cooked brown rice

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This is a quick, healthy meal I discovered when I didn't have all of the ingredients to make a Moosewood stuffed eggplant recipe. Double the sauce if

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Ingredients

1 tablespoon sherry wine
1 tablespoon dark sesame oil
1 garlic clove, minced
1 tablespoon fresh peeled gingerroot, minced
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon cornstarch
1 tablespoon cold water
1 tablespoon light sesame oil or 1 tablespoon vegetable oil
1 cup onion, chopped
1 (18 ounce) carton firm tofu or 1 (18 ounce) carton extra firm tofu, drained and patted dry with paper towels, diced
5 Japanese eggplants, halved and cut into 1/2 pieces
3 cups cooked brown rice