INGREDIENTS
14 oz
extra firm tofu
1 serving
canola oil
1 tbsp
cornstarch
3/4 lb
eggplant
1 serving
kosher salt
3 tbsp
unsalted butter
1 cup
shallots
5
garlic cloves
2 tbsp
ginger
1/2 cup
low sodium soy sauce
1 tbsp
brown sugar
1 tbsp
ground pepper
1 serving
rice
1 serving
chile garlic sauce