Name: Gingery Asian Eggplant with Tofu & Green Beans
Yield: Serves 4
Cuisine: Asia
Ingredients: 2 tablespoons dark sesame oil; ⅓ cup (80 ml) low-sodium soy sauce; ¼ cup (60 ml) canola or vegetable oil; ¼ teaspoon chili oil (optional); 3 Asian eggplants (1 lb/500 g total), cut into 1-inch (2.5-cm) pieces; 2 cloves garlic, chopped; 1½-inch (4-cm) piece fresh ginger, peeled and grated; 2 tablespoons rice wine vinegar; 14 oz (440 g) extra-firm tofu, drained; ½ lb (250 g) green beans, trimmed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

This oven “stir-fry” makes a delicious and healthy Asian dinner. The tofu is pressed between paper towels to soak up as much moisture as possible. That way, it will absorb more of the marinade and caramelize in the oven. Serve over white or brown rice, if desired.

Ingredients

14 oz (440 g) extra-firm tofu, drained
⅓ cup (80

Asia
Main course
Vegan

Method

Cut the tofu in half horizontally. Place 3 paper towels on a plate and lay the tofu slices in a single layer on the towels. Top with 3 more paper towels and another plate. Use something heavy, such as a pot, to weigh down the top plate. Let stand for 5 minutes. Repeat the process with fresh paper towels. Cut the tofu into ¾-inch (2-cm) cubes.

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Ingredients

Method

Part of