Stir Fried Eggplant and Tofu

THURSDAY
Stir-Fried Eggplant and Tofu
This was a really big hit with hubby and I last week so since our CSA share this week will include eggplant hubby has asked me to make it once again. Normally I stir fry tofu until it's crisp but this time I allowed it to stay soft. It was really wonderful!
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