Baked Tofu

Ingredients:

• 1 block extra firm tofu (14-16oz), drained and pressed
• 1 Tbsp olive oil
• 1 Tbsp soy sauce
• 2 Tbsp starch, corn or potato

Preparations:

1. Preheat oven to 400F. Line a baking tray with parchment paper
2. Slice the tofu into 1x1x0.5in bites. Add the tofu to a large bowl.
3. Drizzle tofu with olive oil and soy sauce. Add starch .5 Tbsp at a time, tossing in between.
4. Arrange the tofu on the baking tray in a single layer. Bake for 15 minutes, flip, and bake for another 10-15 minutes, until edges are golden. 

Chinese Eggplant

Ingredients:

• 2 medium Chinese eggplants or 1 large one
• 1.5 Tbsp starch, potato or corn
• 1 Tbsp soy sauce
• 1 Tbsp water
• 2 tsp sugar
• 1 tsp starch, potato or corn
• ½ tsp ground ginger
• 2.5 Tbsp vegetable oil
• 1 Tbsp minced garlic

Preparations;

1. Prep the eggplant. Cut into disks ¼ inch thick. Lay out on paper towels and sprinkle with salt. Flip and salt the opposite side. Let sit for 45-60 and pat dry
2. Combine soy sauce, water, sugar, 1 tsp starch, and ginger in a small bowl. Whisk to combine.
3. Once the eggplant is prepped, move to a large bowl. Toss with 1.5 Tbsp starch, 0.5 Tbsp at a time, tossing in between so the eggplant is evenly coated.
4. Add 2 Tbsp vegetable oil to a big skillet or wok and heat over medium-high heat. Add the eggplant in a single layer. Cook, tossing roughly every five minutes, until browned and soft. Transfer to a plate.
5. Add the remaining oil to the hot pan and add the garlic. Stir quickly as it will cook fast.
6. Add the eggplant back to the pan. Rewhisk the sauce to recombine the ingredients and pour over the eggplant, stirring quickly. The sauce will cook fast. Once the eggplant is coated and the sauce has thickened, remove from heat.