Chinese-Style Eggplant & Tofu

Method

1. 1

   Prep the ingredients

   Rinse the white rice, drain and cube the tofu, cut the eggplant into 3 cm pieces, mince the garlic, and slice the scallion on a cutting board.
2. 2

   Cook the rice

   Combine the white rice with 420 ml water in a medium saucepan; cover and bring to a boil over high heat, then reduce to low and cook covered.

   18 min
3. 3

   Brown the tofu

   Heat half the sesame oil in a large deep skillet over medium-high heat; add the tofu in one layer and turn the cubes occasionally as they brown.

   10 min

   Tip: Cook in batches if needed to leave space between tofu pieces.

4. 4

   Soften the eggplant

   Add the remaining sesame oil and eggplant to the large deep skillet over medium-high heat; stir and turn the pieces, adding 1/4 cup water if the skillet is dry.

   8 min
5. 5

   Glaze and serve

   Stir the garlic, chili garlic sauce, soy sauce, and tofu into the large deep skillet over medium heat; cover briefly, taste, and adjust with salt, black pepper, or soy sauce, then serve with rice and scallion.

   4 min