Tofu and Eggplant

Ingredients

• 3/4  cup water
• 3  tablespoons dry sherry
• 2  tablespoons reduced-sodium soy sauce
• 2  teaspoons cornstarch
• 1  to 2 teaspoons Asian chili sauce
• 1  teaspoon sugar
• 1  tablespoon cooking oil
• 2  Japanese eggplant, halved lengthwise and sliced 1/4 inch thick
• 1  medium red sweet pepper, seeded and cut into strips
• 1  tablespoon grated fresh, peeled ginger
• 2  to 3 cloves garlic, minced
• 12  to 16 ounces firm tofu, cut into 1/2-inch cubes
• 2  cups hot cooked brown rice
•   Cilantro or basil leaves

Directions

In a small bowl stir together water, sherry, soy sauce, cornstarch, chili sauce, and sugar; set aside.

In a large nonstick skillet or wok heat oil over medium-high heat. Add eggplant and sweet pepper. Cook for 3 to 4 minutes or until eggplant is just tender, stirring often. Remove eggplant mixture from skillet. Add ginger and garlic to skillet and cook for 1 minute. Stir sauce and add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add eggplant mixture and tofu to skillet; gently stir to combine and heat through. Serve over rice. Garnish with cilantro or basil leaves.