Tofu, Eggplant, and Yard-Long Beans Stirfry

This recipe, adapted from recipes I found online, has been such a favorite at our house this summer, and with so many eggplants in my family's box—and in our garden—we probably eat it once every other week. But this week, it tasted even better with the addition of those gorgeous purple yard-long beans that were new to the share. I left our beans long to impress the kids, but, of course, you can also cut them up into smaller piece and mix them into the stir fry. And, yes, the kids were mightily impressed!

Tofu, Eggplant, and Yard-Long Bean Stirfry

1 cup of long grain white rice (yield two cups cooked)

1/2 cup hoisin sauce

3 tablespoons rice vinegar

1 teaspoon cornstarch

7 tablespoons canola oil

1 pound firm tofu-drained, patted dry, and cut into 1-inch cubes

1 small eggplant, cut into 1/2-inch pieces

4 scallions slices (or substitute 1/2 of a small diced onion)

2 cloves garlic, minced

1 chili pepper, sliced

1/4 cup fresh basil leaves

1 bunch yard-long beans

salt to taste

Cook the rice. In a separate boil, whisk together the hoisin, vinegar, and cornstarch.

Heat 1 tablespoon of oil in the large nonstick skillet over medium-high heat. Add the tofu; cook, turning occasionally until brown, about 8-10 minutes. Transfer tofu to a plate.

Add 3 tablespoons of oil to the skilled. Add the eggplant, scallion (or onion), garlic, chili, and salt. Cook, tossing frequently, until the eggplant is tender, 8-10 minutes. 

In a separate skillet, add the remaining 3 tablespoons of canola oil and the yard-long beans, and cook over medium-high heat until beans are blistered, about 10 minutes.

Add the hoisin mixture, tofu, and all of the veggies together, and cook, tossing gently, until the sauce is thickened, about 1-2 minutes.

Serve with the rice and sprinkle with basil.

This recipe was adapted from recipes found on Real Simple and A Little Yum.