Panda Express Eggplant Tofu Copycat

sunglowkitchen.com

Madhvi

⅓ cup olive oil, divided (or another cooking oil)

1 lb extra-firm tofu

2 tablespoon corn starch

1 lb eggplant, cut into chunks with skin

2 (200g) red bell peppers

4 to 5 garlic cloves, minced

1 tablespoon minced ginger

3 to 4 green onions, white and green parts separated

subheading: Sauce:

¼ cup soy sauce (use tamari if gluten-free)

¼ cup vegetable broth or water

2 tablespoon granulated sugar

1 tablespoon toasted sesame oil

1 tablespoon chili paste or sambal oelek

1 tablespoon rice vinegar

1 tablespoon cornstarch (or arrowroot starch)

Directions at sunglowkitchen.com

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