Garlic Eggplant & Crispy Tofu

craftycookbook.com

PryorInc

I'm Vegan, so all recipes are vegan or easily made vegan. What ever you cook I can cook vegan. Well almost.

1 lb Chinese eggplants (about 2 medium Chinese eggplant), or sub normal eggplant

1 block extra firm tofu

3 green onions greens and whites separated and sliced thin

1 tablespoon freshly minced garlic

~¼ cup cornstarch

veggie oil

toasted sesame seeds for topping

subheading: For Sauce:

2 tablespoon soy sauce

2 tablespoon oyster sauce or sub vegan oyster sauce

1 tablespoon dark soy sauce or sub 1 tablespoon regular soy sauce + 1 teaspoon brown sugar

½ tablespoon black vinegar or sub rice vinegar

½ tablespoon ginger paste or fresh grated ginger

1 tablespoon brown sugar

½ teaspoon MSG optional

Directions at craftycookbook.com

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