Ingredients
1 medium eggplant, peeled and cut into 1" cubes
1 medium yam peeled and cut into 1" cubes
1 block extra-firm tofu cubed
1/4 cup chopped fresh parsley
1/3 cup tamari sauce
1 tsp. brown sugar
1" section of ginger finely chopped
1/2 cup hot water
2 tbsp. sesame oil
Preparation
Marinade the tofu in the tamari, sesame oil, ginger, 1/4 cup water and brown sugar for half an hour. Heat wok to 325 degrees F and add enough oil to coat the bottom and sides of the wok. Add cubed yams and stir fry 5 minutes. Add eggplant and continue to cook. Add 1/4 c. water to the wok to keep yams from burning. Continue to cook until eggplant is tender, but not mushy and yams can easily be pierced with a fork. About 8-10 minutes. Add tofu mixture and parsley and cook until tofu is heated through. Salt & Pepper to taste.
