3 tablespoons vegetable oil, divided 1 pound extra-firm tofu, drained well, dried and cut into ½-inch dice 8 ounces eggplant, peeled and cut into ¾-inch dice 1 small head broccoli, cut into small florets 2 garlic cloves, finely chopped 1 2-inch piece ginger, peeled and finely chopped ½ teaspoon five spice powder (preceding recipe) 3 cups fresh spinach leaves, stems removed and roughly chopped Sauce: ¾ cup chicken broth, reduced sodium 1 tablespoon oyster sauce 2 teaspoons tamari or soy sauce 1 teaspoon cornstarch ¼ cup thinly sliced basil
Calories 240 (47% from fat) • carb. 19g • pro. 15g • fat 13g • sat. fat 2g • chol. 0mg • sod. 610mg • calc.144 mg • fiber 7g
Place a large non-stick skillet or wok over medium high heat with 2 tablespoons of oil. When oil is hot and almost smoking pan fry tofu in batches. When tofu is golden on all sides remove and reserve. Add remaining oil to pan and pat eggplant dry with paper towel. Once the oil is hot, stir in the eggplant. Sauté until eggplant begins to color, add the broccoli and continue to sauté until broccoli begins to brown and becomes slightly tender, about 10 to 15 minutes total after eggplant hits the pan. Add the garlic, ginger and five spice powder to the pan. Stir over heat for about 2 minutes. Once ingredients become fragrant, add the spinach. Turn heat to low and cover pan. Stir sauce ingredients together in a liquid measuring cup. Pour sauce into pan and increase heat so that sauce begins to simmer. Simmer ingredients for about 1 minute over low heat. Serve in shallow bowls with jasmine rice.