Vegan Szechuan Eggplant Tofu Stir-fry

This dish felt like it was straight from a Thai restaurant. If you like asian eggplant dishes I highly recommend giving this a try! Super easy and minimal cleanup 

Serves 2

The prep:

1. Prepare all of your veggies. Heat a large skillet and add onions until they begin to go translucent. Add garlic and mushrooms. Let set untouched for a few minutes before sautéing. Season with s&p

2. Add eggplant and let cook for about 5 minutes before adding zucchini. In this time prepare your sauce and soak tofu in it.

3. Add all remaining ingredients into the pan and cook. There should be enough sauce that it fills the bottom, cover pan with a lid and let steam for a few minutes to soften eggplant.

4. Remove lid, add sesame seeds and cook for a few more minutes. Option to top over rice!

The goods:

• Onion

• Garlic

• Mushrooms

• Eggplant

• Zucchini

• Tofu

• Green onions

• S&p

• Sesame seeds

• Sauce: soy sauce, vegan fish sauce (or reg), chili paste, rice wine