Sichuan-Style Eggplant with Tofu

Ingredients

• 1 pound asian eggplant cut on an angle into 1/2-inch, 12-mm slices
• 1 tablespoon black bean garlic sauce
• 1 tablespoon chinese rice wine or dry sherry
• 1 tablespoon soy sauce
• chile sauce
• 1 tablespoon Sriracha
• 2 teaspoons chinese black vinegar or balsamic vinegar
• 1 teaspoon sugar
• 2 tablespoons canola oil
• 1 tablespoon fresh ginger finely chopped
• 1 tablespoon chopped garlic finely
• 1/2 pound tofu baked, cut into 1/2-inch, 12-mm cubes
• 2 green onions thinly sliced
• 2 tablespoons roasted peanuts chopped
• steamed rice for serving

Nutrition

• Calories : 190 calories
• Carbohydrate : 14 grams
• Fat : 12 grams
• Fiber : 4 grams
• Protein : 8 grams
• SaturatedFat : 1.5 grams
• Sodium : 350 milligrams
• Sugar : 5 grams