This recipe is based on one of my favorite Chinese take-out dishes. The problem with the restaurant version is that it is often rather oily. I’ve devised this low-fat version as a way to satisfy my craving for it.

　　

Ingredients

6 servings

　　1 tablespoon olive or peanut oil

　　1 teaspoon dark sesame oil

　　1 small onion, minced

　　4 to 5 garlic cloves, minced

　　2 long Japanese eggplants or 1 medium eggplant, about 1 pound total

　　One 16-ounce tub extra-firm tofu

　　1/4 cup dry white or red wine

　　1/4 cup hoisin sauce

　　2 teaspoons grated fresh or jarred ginger, or more to taste

　　4 large stalks bok choy or celery, thinly sliced on the diagonal

　　1 tablespoon soy sauce, or more to taste

　　Hot chile oil or Thai red curry paste

　　

Step 1

Heat the olive and sesame oils in a stir-fry pan. Add the onion and garlic and sauté over medium-low heat until golden.

　　

Step 2

Meanwhile, cut the Japanese eggplants into 1/4-inch-thick slices. If using regular eggplant, quarter it lengthwise, then cut into 1/4-inch-thick slices.

　　

Step 3

Cut the tofu into 6 slabs crosswise. Blot well with paper towels, then cut into narrow strips.

　　

Step 4

Add the eggplant and tofu to the pan, followed by the wine, hoisin sauce, ginger, and 1/4 cup water. Cook, covered, over medium heat for 5 minutes, or until the eggplant is nearly tender. Lift the lid once or twice during that time to stir. Cook, uncovered, for 5 minutes longer, or until the liquid has been completely reduced.

　　

Step 5

Add the bok choy and stir-fry, uncovered, for just a minute or two, until warmed. Season to taste with soy sauce and chile oil. Serve at once.

　　

menu suggestions

Step 6

It’s nice to serve this hearty dish over cooked quick grains (like whole-wheat couscous or quinoa) or Asian noodles. Or, if you have the time, cook some brown rice—that’s how I like it best. Since this isn’t a colorful dish, you’ll need something to liven up the plate. Broccoli with Pine Nuts or Almonds (page 204) or Stir-Fried Baby Carrots (page 206) would be a good choice. A few cherry or grape tomatoes or pickled beets add interest to the plate as well.

　　

Step 7

If you’d prefer something raw and crunchy to go with this, choose Bok Choy, Red Cabbage, and Carrot Salad (page 176), Fruitful Red Slaw (page 177), or Mixed Greens with Sprouts, Apple, and Daikon (page 179). A bed of noodles or grain would be welcome with this menu, too.

　　

nutrition information

Step 8

Calories: 155

　　

Step 9

Total Fat: 8g

　　

Step 10

Protein: 9g

　　

Step 11

Carbohydrates: 13g

　　

Step 12

Fiber: 2g

　　

Step 13

Sodium: 270mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).