Your Life A to Z Recipe: Tuesday, April 15th, 2014: Japanese Eggplant, Asparagus and Tofu over Steamed Brown Rice

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Japanese Eggplant, Asparagus and Tofu over Steamed Brown Rice

Yield: 4 Servings                           

2 Tbsp Canola oil
1-1/2 lbs Japanese eggplant, stem removed, quartered and cut into 2-1/2” sections
2 each  Red bell pepper, cut in strips
1 bunch Asparagus, cut into 1” pieces
To taste Kosher salt and freshly ground black pepper
1 recipe Asian sauce (recipe follows)
1 package Firm tofu, cut into ½ inch cubes
½ tsp Pure sesame oil
4 each Green onions, sliced
¼ cup Cilantro leaves
As needed Brown rice

1. Heat a large sauté pan over medium-high heat. Add the oil and swirl to coat. Lay the eggplant in the pan in one layer, season and cook until browned and tender. Add the red pepper and asparagus; sauté briefly.
2. Add the sauce and tofu, lower heat and simmer a minute or two until tofu is heated through. Add the sesame oil and give the pan one last toss. Transfer to a platter and sprinkle with the green onions and cilantro. Serve with steamed rice. 

Asian Sauce

Yield:    Approx. 1 cup                                        

¼ cup Soy Sauce
¼ cup Murin
¼ cup Water
2 Tbsp. Rice wine vinegar
½ Tbsp Brown sugar
2 cloves Garlic, peeled and chopped
1 tsp. Ginger, peeled and chopped
As needed Cornstarch


1. Combine all ingredients except cornstarch in a small saucepan. Bring to a boil, lower heat and simmer 2-3 minutes.
2. Dissolve cornstarch in a little cold water and whisk in as needed to thicken the sauce.