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Export 12 ingredients for grocery delivery
Step 1
Coat large skillet with oil or cooking spray and place over medium-high heat.
Step 2
Add tofu to skillet in a single layer. Cook until browned on each side - about 3 minutes per side. Remove from skillet, transfer to a plate and set aside.
Step 3
Whisk broth, soy sauce, brown sugar, vinegar, chili paste and cornstarch together in small bowl. Set aside.
Step 4
Place vegetable and sesame oil in skillet place over medium heat. Add garlic and sauté for 1 minute.
Step 5
Add eggplant strips in a single layer. Cook about 5 minutes, until strips are browned on bottoms. Gently flip and cook another 5 minutes, until browned on opposite side and tender. You can add a dash more oil if the skillet begins to dry out.
Step 6
Add soy sauce mixture to skillet and cook about 1 more minute, until thickened and eggplant is well coated.
Step 7
Add tofu to skillet and toss to distribute.
Step 8
Divide among plates or bowls. Serve with rice and top with scallions.
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