Ingredients
3 tablespoons vegetable oil, divided1 pound extra-firm tofu, drained well, dried and cut into ½-inch dice
8 ounces eggplant, peeled and cut into ¾-inch dice
1 small head broccoli, cut into small florets
2 garlic cloves, finely chopped
1 2-inch piece ginger, peeled and finely chopped
½ teaspoon five spice powder (preceding recipe)
3 cups fresh spinach leaves, stems removed and roughly chopped
Sauce:
¾ cup chicken broth, reduced sodium
1 tablespoon oyster sauce
2 teaspoons tamari or soy sauce
1 teaspoon cornstarch
¼ cup thinly sliced basil
Description
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