Ingredients:
12 oz. Container of extra firm tofu.
3 Tsp sesame oil.
3 Tsp low sodium soy sauce.
2 Tsp dark brown sugar.
1 Small red bell pepper, cut into thin slices.
2 Green onions, chopped into 1/2 inch lengths.
1/2 Portobello mushroon , sliced into 1 inch squares.
1 Small yellow squash, similarly sliced.
3 Indian egg plants, also similarly sliced.
4 Cloves of garlic, minced.
Olive oil.
2/3 Cup jasmine rice.
Directions:
Mix the sesame oil, soy sauce, brown sugar and a pinch of salt into a bowl. Slice the tofu into 1-inch squares and place in the mixture to marinate. If you want (and have it), add 1 tablespoon of spicy garlic sauce [yu xiang qiezi] to the marinade. There will be a noticeable increase in the tastiness.
Prepare the rice.
Heat olive oil in the wok and stir-fry the tofu in small batches until it is browning on the edges and remove to a pan.
Reduce heat and add the minced garlic. When it is aromatic, add the vegetables. Stir-fry to taste.
Add the tofu and with the fire on low, mix all ingredients until heated.
Serves two with leftovers. Could feed three. Just make a little more rice.
Notes:
This is not really a recipe. I just made it up, but it is good, nevertheless. And the leftovers get really good the day after. So make surplus.
Tofu seems to have a bad reputation, but I have gotten my wife to actually accept it without complaint. And my daughter-in-law liked it (some leftovers) on the first try. I didn't tell her beforehand what it was. All I can do is affirm to you that it really is good. Be certain to use the extra firm (or firm, at least) tofu, or it will dissolve into mush in the wok. And treat it lightly while it is cooking in order to tear it as little as possible.
I seem to buy mostly a brand called Mori-Nu, that is packaged in a kind of cardboard. It is the right size. Some brand's containers hold more than I want to use.
Also, you can add whatever kind of vegetable(s) you like as long as they can be stir-fried. Bean sprouts are good here. You may notice in the picture a piece or two of broccoli and cauliflower. Just toss in what appeals to you. The Indian eggplants are convenient because of their small size if nothing else. They don't seem to taste much different from the big eggplants that we usually see.