4 Servings 20 min Cook
1 Cup White Rice
8 Tbsp Hoisin Sauce
8 Tsp Rice Wine Vinegar
1 Tsp Cornstarch
4 Tbsp Canola Oil
1 Lb Tofu
1 Eggplant, peeled (yield from 1-1/4 lb) Eggplant
4 Medium (4-1/8" long) Scallions
2 Clove Garlic
1 Pepper Jalapeno Peppers
1/4 Tsp Salt
12 Leaf, whole Basil
Follow directions on package for cooking the rice.
Combine the hoisin, vinegar, and cornstarch in a bowl and mix well.
Cut Tofu in 1 inch cubes.
Cut eggplant into 1/2 inch pieces.
Cut scallion and separate greens and whites.
Add 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
Add the tofu; cook by turning occasionally, until its browned.
Put aside.
Add the remaining 3 tablespoons of oil to the skillet and add the eggplant, scallion whites, garlic, chili, and ¼ teaspoon salt.
Cook by tossing frequently, until the eggplant is tender.
.
Add the hoisin mixture, tofu, and scallion greens to the eggplant and cook, tossing gently, until the sauce is thickened.
Serve with the rice and sprinkle with the basil.
