Spicy Asian Eggplant with Tofu and Red Pepper

For 2.

Chili-garlic paste and Asian eggplants are best from Chinese supermarkets; we often omit the red pepper.

3 tbsp oyster sauce
2 tbsp low-sodium soy sauce
1 tbsp soft brown sugar
2 tsp cornstarch
1 tsp toasted sesame oil
1 tsp chili-garlic paste

½ 16-oz pack firm tofu, cut into cubes
1 red pepper, cut into squares
2 Asian eggplants, cubed

Mix sauce ingredients.

Fry tofu over medium heat until browned on all sides. Set aside.
Stir-fry pepper a few minutes; add eggplant and fry until soft. It sucks up oil so cook on one side, flip, add a little more oil.
Add tofu back to pan.
Add sauce and stir; add extra water if it becomes too thick.

(Modified from Katie and Leeann Chin's recipe in SELF magazine.)

Stir-Fried Szechuan Tofu, Broccoli, and Mushrooms

For 4.

For the sauce:

2 teaspoons cornstarch
¼ cup water
1 tablespoon chili paste with garlic
¼ cup soy sauce
¼ cup sherry
1 teaspoon brown sugar

For the stir-fry:

3 tablespoons vegetable oil
1 pound extra-firm tofu, cut into ½ inch slices and patted dry with paper towel, then cut into smaller cubes, about ½ inch, and pat dry again
3 cups sliced mushrooms
5-6 cups tiny broccoli florets
2 carrots, thinly sliced
¼ cup water

Combine the sauce ingredients; set aside.

Heat the oil in large pan on a medium-high setting. Add the tofu and turn occasionally, until browned on all (or most) sides. Remove and drain on paper towel.

Toss the mushrooms into the pan and fry for a few minutes; add broccoli and carrots and water. Cover and cook about 5 minutes, or until the broccoli is tender.

Return tofu to the pan and mix-in. Stir in the sauce until it thickens. Serve over hot rice.

(From Jeanne Lemlin’s Vegetarian Classics.)