I don’t know if you guys have noticed, but I really like to cook. I love making all kinds of things, sometimes complicated but usually simple and easy, because that’s all I have time for during the week. This is what I made ahead for my lunches today!
1 package organic firm or extra firm tofu
1 medium eggplant
sweet chili sauce (I use Trader Joe’s. If you didn’t notice, TJ’s is my favorite grocery store)
1 tbs. coconut oil
Put the coconut oil in a large frying pan and melt it over medium high heat. Drain and cube the tofu and add it to the pan. If you want it to be crispy, you’ll need to cook it on a higher temperature and for longer than you would think (or at least than I thought.) Here’s what mine looked like when I wasn’t cooking it hot enough:
Here’s what it should look like when it’s hot enough:
When your tofu is golden brown, add the eggplant and turn the heat down to medium low, otherwise the tofu will burn while the eggplant is cooking. Leaving the tofu in the pan gives it a chance to get crispier all the way through.
Add a decent drizzle of the sweet chili sauce.
Cook until the eggplant is cooked through, about 10 minutes. Stir frequently to make sure that all sides of the eggplant pieces are getting cooked.
This meal is great with broccoli or bok choy!