Vietnam - Tofu with Eggplant and Peppers

Tofu with Eggplant and Peppers

(Serves 4)

Ingredients

-       Cooking Spray

-       1 pound extra-firm tofu, drained

-       1 medium onion, chopped

-       2 Tablespoons soy sauce

-       2 large tomatoes, peeled and cut into eighths

-       2 large red peppers, chopped

-       1/2 jalapeño or other hot pepper, seeded and minced

-       1 medium eggplant, cut into 1-inch cubes

-       1 pound mushrooms

-       1 summer squash, cut into 1-inch cubes

-       1 bunch of scallions, coarsely chopped (white and green parts)

-       1 Tablespoon tomato paste

-       1/4 cup cilantro, for garnish

Directions

-       Spray a wok or skillet with cooking spray and sauté tofu until brown on both sides.

-       Cut into 1-inch cubes and set aside.

-       In same pan, sauté onion for one minute.

-       Add soy sauce and one tablespoon of water if necessary.

-       Add tomatoes, red peppers, hot peppers, eggplant, mushrooms, squash, scallions, and tomato paste and reduce heat.

-       Simmer for about 10 minutes, or until vegetables are soft.

-       Add tofu and continue cooking until tofu is heated through.

-       Place on platter, garnishing with cilantro.

-       Serve with rice or rice noodles.