Tuesday’s Dinner: Recipe from Moosewood Cookbook
Prep Time: ~30 minutes
# of Servings: 4
Review: This was good; the eggplant was savory and soft and the tofu stayed in nice firm cubes. It was fairly easy and I could see turning to it for a quick weeknight meal. But… it wasn’t outstanding – next time I would add some Szechwan pepper for that numbing flavor and maybe play around with these fermented black beans we have from making Mapo Tofu.