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Ingredients

• 3/4 cup  water
• 3 tablespoons  dry sherry
• 2 tablespoons  reduced-sodium soy sauce
• 2 teaspoons  cornstarch
• 1 to 2 teaspoons  Asian chili sauce
• 1 teaspoon  sugar
• 1 tablespoon  cooking oil
• 2   Japanese eggplant, halved lengthwise and sliced 1/4 inch thick
• 1 medium  red sweet pepper, seeded and cut into strips
• 1 tablespoon  grated fresh, peeled ginger
• 2 to 3 cloves  garlic, minced
• 12 to 16 ounces  firm tofu, cut into 1/2-inch cubes
• 2 cups  hot cooked brown rice
•   Cilantro or basil leaves

Description

This 30-minute Meal Includes Tofu, Vegetables And Brown Rice, Which Makes It A Complete Vegetarian Dinner.

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