Ingredients
spray oil
12 oz firm or extra firm tofu drained, pressed and cut into 1 inch by 1/2 inch pieces
1-2 japanese eggplants, halved lengthwise and sliced into 1/2 inch pieces
1 or 2 TBSP minced fresh Ginger (dep. on how much you like ginger)
2 cloves garlic, minced
3 scallions, thinly sliced, whites only
1/4 head red cabbage (4 cups) shredded
1/2 bunch purple kale torn into 2 inch pieces (remove tough stem)
2 cups cooked black rice (1 cup dry)
1 tsp Sriracha sauce
1 TBSP low sodium soy
2 TBSP fresh lime juice.
Preparation
Black rice should be made in advance.
Preheat wok over med-high heat for 1 min. Add some spray oi. Season tofu with salt and pepper. cook all sides of tofu until golden and crispy - about 5-7 min. Remove and set aside.
Add another spray of oil and add eggplant, stirring until golden and tender 4-6 minutes. I added a little soy to soften up the eggplant. Remove and set aside.
Add another spray of oil and cook ginger, garlic and scallion whites stirring - 1 min. Add cabbage, kale and 1/4 cup water and cook, stirring until kale is tender - about 3 min.
Mix in rice (made in advance) Once heated through, add tofu and eggplant. Stir in Sriracha and soy sauce.
Remove from heat; stir in lime juice. Garnish w scallion greens
