Bok Choy & Eggplant w/ Tofu
INGREDIENTS
1 1/2 cups firm tofu
1/2 eggplant sliced into rectangular strips
1 bok choy chopped
2 cloves garlic
2 tablespoons olive oil
1 teaspoon grated ginger
1 1/2 cups water
3 tablespoons Bragg’s Liquid Aminos (or soy sauce works)
INSTRUCTIONS
Heat pan to medium high heat. Add 2 tablespoons of olive oil and your garlic added. Chop the tofu into nice bite size cubes and toss those into the pan (make sure to flip them around and get them coated with the oil so they don’t tend to stick as much.) Grate about half of a thumb size nub of fresh ginger over the tofu (about 1 teaspoon). Repeatedly stir to keep tofu from sticking while cooking for about 5 minutes. Set aside.
In another pan, fill 1 1/2 cups water and add 3 tablespoons of Bragg’s Liquid Aminos (or soy). Add eggplant strips and simmer 3-4 minutes flip the eggplant over so the other side cooks in the water until tender (about 5 minutes). Drain some of the water off but leave enough to cover the bottom. Add boy choy and toss for one minute.
Add tofu and stir.
Allow to steam for 2-3 minutes. Enjoy!
