Black Pepper Tofu Stirfry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a large skillet over medium heat. Sauté eggplant until browned and soft, around 6 minutes. Transfer to a paper towel-lined plate.

Step 2

Increase heat to medium-high and sauté oyster mushrooms until browned. Remove to the plate with the eggplant.

Step 3

While veggies are frying, mix soy sauce, molasses, honey, peppercorns, vinegar, and cornstarch. Set aside.

Step 4

Coat tofu with cornstarch and sauté until crispy, and remove to a plate. Wipe pan with paper towel, add a bit more oil to the pan, then add garlic, shallots, chile peppers, and ginger and saute for about 30 seconds (til shallots are soft). Return beef or tofu, mushrooms, eggplant, and sauce to the skillet. Simmer until thickened. Serve over rice, if desired, and sprinkle with scallions and sesame seeds.