Kung Pao Eggplant

Serves: 4

Rice

1 and 1/2 cup brown rice, rinsed, soaked overnight and drained
2 and 1/4 cup water (if rice is not soaked 3 cups water)

In a medium pot, bring rice and water to a boil, then reduce the heat to low, simmer and partially cover with a lid, cooking until the rice is al dente, about 20 minutes. If the rice is not soaked cook for 45 minutes.

Sauce

3 tbsp arrowroot
1/4 cup + 2 tbsp water

Fully dissolve arrowroot in water.

1/4 cup + 2 tbsp tamari
1/4 cup + 2 tbsp water
2 tbsp garlic, grated
1/4 cup + 1/2 tbsp apple cider vinegar
1 and 1/2 tbsp coconut sugar
1 tsp red chili flakes
1/4 tsp Salt

Whisk all the above with arrowroot mixture.

Yields: ? cups sauce

Marinate Veggies

5 cups eggplant, cubed small (1 pound and 2.85 ounces)
2 red bell peppers, diced (12 ounces TJ Red Bell Peppers, 2 cups chopped)

Pour 1/3 of the sauce over the eggplant and red bell pepper and refrigerate for an hour to marinate.

Marinate Tofu

14 ounces firm tofu

Remove as much water as possible by slightly squeezing the tofu with both hands. Cover both sides with paper towel, keep a plate on top and keep few canned food on top and leave it for 15 minutes.

Horizontally slice the tofu into 3 large blocks. And slice each blocks into 2.

Place tofu on 1/4 sheet pan with high sides.

Add 1/3 of the sauce to marinate to the tofu and keep it for 1 hour.

Apply oil on iron griddle, cook each side for 2 minutes in medium flame. Chop into pieces.

Cook

2 tbsp sesame oil

Heat oil in a pan, add marinated eggplant and red bell pepper, along with the remaining sauce (also add the remaining sauce from tofu marinate) and sauté in medium heat for 17 minutes, stirring frequently to prevent sticking, until eggplant and pepper are soft. Add the rest of the 1/3 of the sauce and cook for 3 more minutes.

Serve

Serve over cooked brown rice.

1 tbsp roasted, unsalted peanuts / serving
1 tbsp green onions, chopped / serving

Add garnishes.

Taste Note: Tastes AWESOME
Source: chocolatecoveredkatie