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.
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.