We Made: Tofu and Eggplant in Black Bean Sauce

Why,  hello Mr. Long Bean. What's that you say? We've eaten up quite a bit of you lately. Well, yes. But you keep appearing in our farm share and are ever so tasty and crunchy. Especially when slightly charred. Yummy. 

Tofu and Eggplant in Black Bean Sauce

Make 4 servings 

WW = 4 points

16 ounces extra firm tofu, cubed

2 - 3 Tablespoons soy sauce

1/2 Tablespoon olive oil 

Preheat oven to 350 degrees. Toss tofu with soy sauce and olive oil. (You can add crushed red pepper or garlic or ginger. The boy likes them a little plain so I didn't.) Roast in the oven for 20 to 30 minutes or until the tofu has absorbed all the liquid.

1 Tablespoon olive oil

1 white onion or 1 bunch of large scallions sliced thinly

3 cups long beans or green beans or snap peas (whatever works) cut into 1 - 2 inch pieces

3 - 4 large chinese eggplant sliced into rounds on the diagonal

1 red pepper diced

While the veggies are cooking, combine the ingredients below and set aside:

4 Tablespoons black bean sauce

3 Teaspoons sugar

1 thumbish size piece of fresh ginger, grated

1/3 c water

While the tofu is baking, heat olive oil in a large skillet on medium high heat. Add in onion and long beans and sear for 3 minutes. Add in eggplant, gently distributing all over the skillet. Cook for 10 minutes, checking occasionally and redistributing eggplant evenly around the skillet as it cooks. When most of the eggplant looks brown on the edges, add in the red pepper. After 5 minutes, add in sauce. Add in tofu and mix gently to combine. Take off the heat and serve over brown rice.