Eggplant Tofu Stirfry

MONDAY
Eggplant Tofu stir fry
We've made something like this before but this time we're going out more on our own.

2 to 3 Japanese eggplants, skin peeled off
1 block tofu, cut into square chunks
2 carrots
2 stalks celery
handful mushrooms
onion, sliced
2 cloves garlic, diced
2 tsp, ginger, diced
soy sauce
Thai chili sauce
sesame oil
peanut oil
chicken broth
cornstarch

This is actually very simple. Saute the celery, carrots and garlic in the peanut oil until slightly tender. Add the chopped onions, and eggplant and mushrooms. Saute until eggplant and mushrooms are slightly wilted. Add tofu and allow to cook fully. Remove everything from wok. Now add the sesame oil, ginger, thai chili sauce, soy sauce, chicken broth and cornstarch. Allow to thicken some. Add celery, carrot, garlic, tofu and eggplant mixture and toss lightly to thoroughly coat. Serve over jasmine rice.