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Eggplant and Sweet Pepper Stir-Fry

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Servings: 4 Prep: 15 min Cook: 10 min Simple Simple Lunch Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Eggplants, Bell Peppers, Coconut Aminos

Ingredients

3 small eggplants ⚠

¾ teaspoon sea salt, or to taste

16 ounces super firm tofu

3 bell peppers, red or yellow or orange ⚠

2 tablespoons sesame seeds

6 tablespoons dark sesame oil, or coconut oil

4 teaspoons minced garlic

3 tablespoons coconut aminos, or to taste ⚠

Instructions

1. Cut eggplants in half, lengthwise, and cut out the middle portion containing the seeds.

2. Cut into 1/2 inch pieces. Sprinkle with salt and allow to rest for 10 minutes. Rinse and pat dry.

3. Drain and press tofu. Cut into 1 inch cubes.

4. Deseed peppers and chop into 1/2 inch pieces.

5. In a pan, quickly toast the sesame seeds until they are golden. Set aside.

6. Heat oil in a large skillet or wok over medium-high heat. Add peppers, eggplant, tofu, and garlic and sauté just until tender, about 5 - 10 minutes.

7. Stir in coconut aminos and adjust to taste if necessary.

8. Remove stir fry from heat. Sprinkle with toasted sesame seeds and serve.