This dish came about just based on what we had on hand in the fridge. Feel free to use what you have on hand as well!
What you need:
- 1–2 Japanese eggplants, sliced into half-moons
- 1 cup green beans, trimmed
- 1 bell pepper, sliced
- 1 cup mushrooms, sliced
- 3–4 scallions, sliced
- 1 block firm or extra-firm tofu, cubed and pressed (substitute chicken or pork if you dislike tofu)
- 1 carrot, sliced in peels
- 1–2 Tbsp oil for sautéing
- 1 Tbsp sesame seeds, cilantro, and/or parsley (for garnish)
Simple Umami Sauce
- 2 Tbsp soy sauce or tamari
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar or lime juice
- 1 tsp maple syrup or honey
- 1 clove garlic, minced or grated
- 1 tsp grated fresh ginger or powder
Optional: 1 tsp tahini or almond or peanut butter (for creamy depth)
What to do:
Cube the tofu and press out excess moisture. Slice all vegetables. In a large pan, heat a little oil and sauté tofu until golden on all sides. Remove and set aside. Add mushrooms and eggplant to the pan. Sauté until softened (5–7 minutes). Add green beans and bell peppers. Cook for another 3–4 minutes. Return tofu to the pan and pour in the sauce. Stir everything well to coat and simmer for 2–3 minutes. Top with sliced scallions and sesame seeds.
Serve over brown rice, quinoa, or rice noodles—or enjoy as-is!