Eggplant and Tofu with Ginger, Cilantro, Basil Sauce

So, I totally just made up this recipe, but it was awesome!  It has a semi-Thai spin since it combines cilantro, 

basil and ginger. Delicious!

Eggplant and Tofu with Ginger, Cilantro, Basil Sauce

2 baby eggplants, sliced in large chunks

1 onion, chopped

1 green onion, chopped

2 cloves garlic, in garlic press

1 medium green pepper, chopped

3-4 large mushrooms, quartered

1 carrot, sliced

2 tbsp. fresh ginger, diced

1 c. tofu, cubed

1 small bunch cilantro, chopped

5-6 large basil, chopped

1 egg, beaten with a little soy sauce

flour

oil

rice

cayenne to taste

2-3 tbsp. soy sauce

Chop everything first. Place soy sauce and 1/3 of ginger in a bowl with the tofu cubes, add a little water so cubes are covered.

Allow tofu to marinate while you prepare everything else. Start rice cooking in a separate pot.  

Saute yellow onion with carrot and remaining ginger until softened. Dip eggplant pieces into flour, then into the beaten egg and 

add to hot pan.  Cook for a few minutes, stirring occasionally until flour is cooked.  

Add green pepper, mushrooms, and green onion. Drain tofu from marinade (reserve liquid), and repeat the flour/egg procedure, 

adding the tofu to the pan. Cook a few more minutes, and add marinade liquid, garlic and cayenne.

Allow everything to get hot, then add cilantro and basil. Cook and stir a few minutes longer, adding a little water if needed. Serve 

over steamed rice.