Asian Eggplant Stir Fry - Simple Seasonal

Ingredients

• 1 lb Japanese eggplant cut into 1/4" medallions
• 1 lb extra firm tofu
• 1 C coarsely chopped green peppers
• 1 C coarsely chopped white onion
• 1 chili pepper with 1/8" cut off of the bottom
• 1/2 C water
• 2 Tbsp tamari
• 1 Tbsp low-sodium soy sauce
• 6 cloves garlic, minced
• 1 Tbsp fresh or frozen ginger, minced
• 3 Tbsp light brown sugar
• 1 Tbsp cornstarch
• 1 Tbsp peanut oil, evenly divided
• 1 8 oz can drained chopped water chestnuts