Spicy Eggplant and Tofu Stir Fry

The last time I was at PF Changs prior to going vegetarian again, I had the Chicken and Eggplant, which is ground chicken and eggplant stir-fried in a scallion and soy chili sauce. I absolutely loved the dish, it was spicy and flavorful, and had eggplant, one of my favorite vegetables. I haven't been back and asked if I could sub tofu for the chicken, but I did decide to try making it at home. I created a soy chili sauce that I thought was very, very close to PF Changs version. I also served this over rice noodles rather than brown rice because I hate how long it takes to cook rice, and I love noodles! 

Also, PF Changs eggplant is all peeled, I leave mine in stripes because I like a little skin, but too much makes the dish chewy.

Spicy Eggplant and Tofu Stir Fry

2 tsp. sesame oil

1 large eggplant, slightly peeled and diced in 1" chunks (about 2 lbs.)

Kosher salt

1/4 c. tamari or dark, rich soy sauce

1/4 c. vegetable stock

2 tbsp. rice wine vinegar

2 tbsp. sherry 

1 tbsp. sriracha

1 tbsp. dark brown sugar

1/2 tsp. ground white pepper

4 scallions, white and green parts, trimmed and sliced

2 garlic cloves, minced

2 tsp. cornstarch

1 block of firm tofu, pressed and crumbled

4 oz. rice noodles, prepared

Scallions, for garnish

Heat a wok over medium, add sesame oil and eggplant, season with salt and stir fry for 5 minutes, until caramelized and slightly softened.

In a small dish, whisk together soy sauce, vegetable stock, sherry, sriracha, sugar, pepper, scallion, garlic and cornstarch.

Pour over eggplant, turn heat to low.

Mix eggplant with sauce, bring to a low simmer.

Add crumbled tofu, stir to incorporate.

Simmer mixture for another 5-8 minutes, until eggplant is tender.

If mixture gets too dry, add another splash of vegetable stock or soy sauce (in equal parts).

Place rice noodles in a dish, top with eggplant-tofu mixture, garnish with scallions and serve.