This is a spicy dish with some of my favorite vegetable – bok choy and eggplant. They taste great together, especially with a spicy black bean sauce. It might seem like a lot of bok choy, but it cooks down quite a bit.
This one comes from Vegetarian Cooking, though I have made my own modifications. Two key points I have learned about cooking tofu: (1) press the tofu, and (2) fry the tofu. These two steps will give it a very nice texture, which is frequently the complaint of many people who do not like tofu. There’s a good chance they have never had it cooked well.
I developed most of this recipe on my own, though the peanut sauce is largely taken from Very Vegetarian. It is a very quick, tasty, and healthy meal.
This dish is a really great summer meal, since it involves no cooking. I suggest getting most of the vegetables at an Asian grocery if you can. They tend to be cheaper and fresher.