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Eggplant Tofu Stirfry

  • 6 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

This stir fry was a hit with my daughter and her vegetarian high school friends. Vegan/Vegetarian and delicious!


1 medium eggplant, cubed
10 ounces tofu, cubed (pressed to remove water if desired)
½ inch gingerroot, minced
1 jalapeno pepper, seeded and sliced
3 green onions, sliced
1 garlic clove, sliced
3 Tbsp soy sauce
1 lime, juice of
1 Tbsp sugar
1 Tbsp flour
¼ tsp sesame oil
bunch parsley, chopped
2 Tbsp frying oil
1 Bunch bok choy

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