Stir fried Eggplant and Tofu

MONDAY
Stir-Fried Eggplant and Tofu
INGREDIENTS

1 green onion
2 cloves garlic, minced
1 teaspoon fresh ginger, finely chopped
1/2 teaspoon sesame oil
4 ounces firm tofu
1/2 teaspoon cornstarch
1/2 cup chicken broth
1 pound Asian eggplants
2 tablespoons peanut oil
1 tablespoon soy sauce
1 teaspoon Chinese chili sauce
1/2 teaspoon sugar

PREPARATION:
1.Mince white part of green onion. Cut green part of onion diagonally into 1-1/2-inch lengths; reserve for garnish.
2.Combine chopped green onion, garlic, ginger and sesame oil in small bowl.
3.Drain tofu on paper towels. Cut into 1/2-inch cubes.
4.Combine cornstarch and chicken broth in small bowl; set aside.
5.To prepare eggplant, trim off cap and stem end; cut lengthwise in half, then into 1-inch-thick spears. Cut spears diagonally into 1-inch pieces.
6.Heat peanut oil in wok or large skillet over high heat. Add eggplant; stir-fry 5 to 6 minutes or until tender. Add tofu; stir-fry 1 minute. Remove eggplant and tofu from wok; set aside.
7. Add soy sauce, chili sauce and sugar; cook and stir until heated through.
8.Return eggplant and tofu to wok. Stir cornstarch mixture; add to wok. Cook and stir until sauce is clear and thickened.

Serve with rice