I have made this in the past from the amazing Skinnytaste blog, but it had a Mexican flair containing cilantro, beans and corn. This time I am turning to the more asian side. This was just the first test run, so I used what I had on hand as far as ingredients and took shortcut using a new canned mix from Trader Joe’s including eggplant, onion, and tomatoes packed in oil. Since it is not a finished recipe, I will link you to Gina’s recipe. I used her recipe and included frozen peppers for color, 2 diced carrots, and tofu.
The best way to make crispy tofu cubes is to dry the tofu between two plates lined with a towel and weighted with a can for about 30 minutes. When dry coat with 3-4T cornstarch before sautéing in 2T oil in a wide skillet.