April 4, 2011 by AnnMarie
How about a new feature? I’ll try to throw you a meat-free recipe every Monday. Challenge yourself to go meat-free this one day a week. You’ll eat a lower fat meal that’s much more healthy for you and for the planet, not to mention the cute little critters you’ll spare.
Joya was kind enough to share this recipe with us. And guess what? She just earned 3 points for the April Challenge! Thanks Joya!
Eggplant and Zucchini-Tofu Stir Fry
2 TBS peanut oil, or other high temp oil (high temp oils are usually clearer)
1 pound extra firm tofu, cubed
eggplants (dry-pan cooked)
zucchini (dry pan cooked)
2 Tbs low sodium soy sauce (or less)
2 Tbs ketchup (or less)
2 tbs mirin (optional, works as a thickener, adds good flavor)
2 Tbs water
Dry pan cooking: Put washed zucchini and eggplant in a dry heated skillet. Cook until browned on the outside and soft on the inside.
Heat oil in wok, cook tofu until evenly browned.
Add soy ketchup, 2 tbs water, mirin and heat through until thick and saucy.
Adapted from How to Cook Everything Vegetarian.